『食材』
20克油
10克姜，切丝
1茶匙花椒粉，或自制花椒粉（可省略）
100克五花肉，切片，0.5厘米
1茶匙老抽
1茶匙生抽
10克料酒
150克新鲜黑木耳
250克大白菜，切片
1/2茶匙盐
2支葱，切成葱花
『做法』
1．将油、姜和花椒粉放入主锅，以3分／120°C/速度1爆香。
2．加入五花肉、老抽、生抽和料酒，以3分/120°C/反转/速度1拌炒
3．加入新鮮黑木耳、大白菜和盐，以6分/120°C/反转/速度1拌炒,盛盘后撤上葱花，趁热享用。
Ingredients
20 grams of oil
10 grams ginger, shredded
1 teaspoon pepper powder, or homemade pepper powder (can be omitted)
100 g pork belly, sliced, 0.5 cm
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
10 grams of cooking wine
150 g fresh black fungus
250g Chinese cabbage, sliced
1/2 teaspoon salt
2 green onions, cut into chopped green onions
Direction
1. Put the oil, ginger and pepper powder in the mixing bowl and saute 3 min/120°C/speed 1.
2. Add pork belly, dark soy sauce, light soy sauce and cooking wine, stir fry at 3 min/120°C/reverse/speed 1
3. Add fresh black fungus, Chinese cabbage and salt, stir fry at 6 min/120°C/reverse/speed 1, remove the chopped green onion when serving, and enjoy while hot.