Stir-fried dried pork belly

Overview

Maintain the original flavor of various ingredients, borrow flavors from each other, and have a long aftertaste.

Slice the pork belly, cut the leeks into inch-inch sections, slice them with a tea fragrant knife and tear the fungus into appropriate sizes by hand. Prepare appropriate amount of minced onion and ginger.
Beat two eggs, fry in hot oil in a hot pan until cooked, it must be cooked! Be careful not to burn the pan, take it out and set aside.
Without changing the pot, use the remaining base oil from the scrambled eggs to stir-fry the pork belly until it is like a lamp. Add the chopped green onion and ginger and sauté until fragrant. Add cooking wine, add an appropriate amount of soy sauce to bring out the aroma, then add the dried fragrant seeds. When the dried fragrant sticks are cooked, add the fungus and stir-fry the water vapor. Add salt and chicken powder and stir well.
Finally, add leeks and eggs and stir-fry evenly before serving.