Ingredients

• 300g pork belly
• 4 green bell peppers
• A handful of fermented black beans (douchi)
• 5 garlic cloves
• 5 slices of ginger
• 1 teaspoon salt
• 1 tablespoon Cooking wine
• 2 tablespoons light soy sauce
• 1/2 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon sugar

Instructions

1. Place the pork belly in cold water with 2 slices of ginger. Add 1 tablespoon of Cooking wine and blanch for 15-20 minutes.
2. Remove the pork belly, rinse it clean, let it cool slightly, then cut into thin slices.
3. Prepare the ingredients: fermented black beans, green bell peppers, minced garlic, ginger slices, and the pork belly.
4. No oil is needed at this point—cook the pork belly over low heat to allow it to release its own fat. Continue frying until it becomes slightly crispy and dry, then set the pork aside.
5. Use the fat rendered from the pork to heat the pan over high heat.
6. Add the ginger slices, minced garlic, and fermented black beans. Stir-fry over high heat for 15 seconds until fragrant. (If you rinse the minced garlic in water before adding it to the oil, it will be less likely to burn.)
7. Add the green bell peppers and stir-fry over high heat for 1 minute.
8. Lower the heat, then add 1 tablespoon of oyster sauce, 1/2 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 teaspoon of salt, and 1/2 teaspoon of sugar. Stir everything together to balance the flavors and enhance the taste. Stir-fry over high heat for another minute.