How to stir-fry pork belly with black bean paste and green pepper

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  1.Preparation materials: 200g pork belly, 30g tempeh, 200g green pepper, one red pepper, appropriate amount of ginger, garlic and onion

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  2. Wash the pork belly and boil it in water for half an hour. After cooling, slice and set aside.

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  3. Wash the green peppers, pat them with the back of a knife a few times, cut off the pepper cakes and remove the seeds. Plate and set aside

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  4. Chop red pepper, mince ginger, garlic and onion. Wash the fermented beans and set aside.

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  5. Heat oil in a pot, add pork belly, stir-fry over low heat until slightly browned.

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  6. Pour in the green chili pepper, add appropriate amount of salt, light soy sauce, dark soy sauce, and continue to stir-fry 2 Minutes (use medium heat)

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  7. Finally, pour in ginger, minced garlic, tempeh, and red pepper and continue Stir fry for one minute.

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  8. Remove from the pan and sprinkle with chopped green onion.