Stir-fried bamboo shoots and pork belly

Boil the pork belly and remove the oil. Make small cuts of bamboo shoots with a knife so that the flavors can easily soak in, then peel them off with the knife blade and cut them into bite-sized pieces.

Cut the pork belly and fried tofu into equal sized chopsticks. Fried the garlic and boil the beans in salted water for about a minute.

Put a frying pan with salad oil over high heat and when it's warm enough, add the bamboo shoots and fry them.

Once the surface becomes lightly colored, add the pork belly and remove from the oil once the whole thing is warmed.

Put [A] in a frying pan and heat over medium heat. When the aroma comes out, add the bamboo shoots from [2], pork belly, deep-fried tofu, garlic and vermicelli, and stir-fry.

Add [B], cover and simmer. After about 2-3 minutes, remove the frying pan cover, and once the moisture has disappeared, add oyster sauce to adjust the flavor.

Pour it with sesame oil to add flavor and mix quickly, then remove from the heat and serve in a bowl. Topped with some fresh beans and finished.