Black pepper flavour with zari and pork belly

Boil the pork belly in hot water containing an appropriate amount of crushed ginger (not included) and the green onion (not included) for an hour, then let it cool completely in the fridge. Once it cools, cut only the amount you want to use (about 150g) into blocks, and wrap the remaining portion in plastic wrap and store in the fridge.

Peel the cucumbers, cut them into bite-sized pieces, and boil them for about 20 seconds to get ready to go.

Add 1 tablespoon of scallion oil to a heated frying pan, add the cut pork belly, clams, and cucumbers and fry.

Once the whole thing is well, add the Chinese soup, sake and salt and simmer.

Add water-soluble potato starch to thicken it, add a flavour, add a perfume, sprinkle with black pepper and you're done.