Main ingredients

Pork belly (appropriate amount)

Spring pepper (appropriate amount)

Accessories

Shrimp paste ( Appropriate amount)

Shredded ginger (appropriate amount)

Kitchen utensils

Wok

Classification

Salty and fresh stir-fry Minutes Easy Difficulty

All materials are available. Fatty or thin pork belly depends on personal preference.

Cut the pork belly into thin slices with a knife, and cut the green pepper into small slices diagonally. Set aside ginger shreds.

Heat the oil in the wok, add the chili peppers and stir-fry them, then add a little salt. Saute until fragrant and set aside.

Put a little oil to heat, then start to stir-fry the pork belly. It's best to stir-fry until slightly charred, and some of the oil from the meat will come out.

Then add a little white wine to remove the fishy smell, and add a little salt to bring out the base flavor. Shrimp paste is salty, add it according to personal taste. I put in a big spoonful.

Finally, add a little chicken essence, add shredded ginger and fried chili and stir-fry until the aroma comes out. It’s ready to be cooked.