Easy-to-follow recipe: Stir-fried zucchini with pork belly (a classic home-style dish)

Wash the zucchini, remove the seeds and pith (if your knife skills aren't great, you can use a peeler to remove them, that's what I did 😂), and slice it diagonally (it doesn't matter if your knife skills aren't great and the slices aren't even, they'll still absorb the flavor very well).

(Important) Place zucchini slices in a bowl, add two tablespoons of salt, mix well, and let sit for at least ten minutes. This step is to draw out the water from the zucchini.

Slice and wash the pork belly, pat dry with kitchen paper, and set aside. Crush two cloves of garlic and set aside. Chop the chili peppers and set aside. Wash the zucchini after it's cooked and set aside.

(Iron wok): Heat the wok over high heat and add a spoonful of lard. (Non-stick pan) Add the lard, swirl it around, then turn on the heat while the pan is still cold. (Because non-stick pans have a coating, they are not suitable for hot pan, cold oil.) If you don't have lard, you can use soybean oil, rapeseed oil, or peanut oil instead.

Melt the lard over medium heat, then turn up the heat to high.

Heat the oil and add garlic and chili peppers, stir-fry until fragrant.

After the aroma is released, add the pork belly and stir-fry until it turns completely white.

Pour in two tablespoons of light soy sauce and stir-fry evenly.

Stir-fry until the meat is completely browned.

Add the zucchini and stir-fry continuously for one and a half minutes.

Pour in 400 ml of water, do not cover.

Cook until the liquid reduces, then reduce heat and check the remaining water level. Just before removing from heat, add a pinch of white pepper powder (just a few shakes), stir briefly, turn off the heat, and plate. (Optional: omit white pepper powder if unavailable)

Cook for five, six, seven, or eight minutes, then you can clean the stovetop. It's absolutely essential to salt the zucchini to draw out the water.