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Cut the broccoli into large pieces, cut the green onions diagonally, and cut the green pepper into corners and set aside.
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Boil pork belly with ginger slices and rice wine, wash and slice into pieces.
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Heat a wok, add a little oil and stir fry the pork belly slices until fragrant, add green pepper and stir-fry.
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Add minced garlic, Lee Kum Kee Japanese Style Sweet Bean Sauce, Japanese Style Chilli Bean Sauce and other seasonings and stir well.
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Add the cabbage pieces and stir-fry until slightly softened. Add green onions and mix well. Add an appropriate amount of cornstarch water and stir-fry until the sauce is formed and serve