A recipe for stir-fried green peppers, porcini mushrooms, and cured pork belly that goes perfectly with rice.

Prepare the ingredients: cut cured pork and rice noodle rolls into thin, even slices; remove seeds from green peppers and cut into chunks; mince garlic and slice ginger.

To clean porcini mushrooms, first trim off the tough, dirty, or rotten parts of the top with a knife.

After cleaning, cut into thin slices of uniform size.

All processed materials

Heat oil in a wok, sauté garlic until fragrant, then add porcini mushrooms and stir-fry over high heat for 1 minute.

Stir-fry until it changes color

Next, add half a bowl of water.

Cover and simmer for about 8 minutes, or until the sauce has almost reduced, stirring occasionally.

The reason why stir-fried porcini mushrooms take so long is mainly to prevent them from "catching bad luck."

Set aside the stir-fried porcini mushrooms on a plate.

Heat a pan, add the sausage and cured pork, and stir-fry over medium-low heat until the oil is rendered.

Oil is coming out, as shown in the picture.

Then add porcini mushrooms.

Stir-fry evenly for about 1 minute.

Next, add the green bell peppers and stir-fry for 1-2 minutes.

When the green peppers are almost cooked, add 1 spoonful of salt to taste.

Add chopped scallions, stir-fry evenly, and it's ready to serve.

It's cooked!

Start eating immediately

Dinner's ready!