STEP 1/13
Please cut the grilled pork belly into bite-size pieces.
STEP 2/13
Sprinkle a little bit of salt and pepper all over, add 1 spoon of cooking wine and season.
I'll leave it for about 10 minutes.
STEP 3/13
Cut cabbages into appropriate sizes, soak them in water, and rinse them several times in running water.
STEP 4/13
Drain on a sieve.
STEP 5/13
Shred the carrots and chop the green onions and cheongyang peppers. Please chop up the garlic and prepare it.
STEP 6/13
Grease a frying pan with a little cooking oil and stir-fry the chopped green onions.
STEP 7/13
Add 1 spoon of seasoned pork belly and minced garlic.
STEP 8/13
Spread the pork belly and cook it over medium heat until golden brown.
STEP 9/13
Add cabbage, carrots, and cheongyang peppers to the grilled pork belly and stir-fry them over high heat.
STEP 10/13
Stir-fry the vegetables over high heat until they are slightly out of breath, then add 1.5 spoon of oyster sauce and 1 spoon of oligosaccharide and stir-fry them evenly.
STEP 11/13
If the sauce is mixed well, add 1 spoon of sesame oil and stir-fry it.
STEP 12/13
Lastly, sprinkle sesame seeds.