9 famous Chinese dishes translation and cooking

the translation of Chinese dish names

The Chinese people have an ancient saying of “the common people hold food highest above all. 民以食为天” It is evident just how important the role of food culture is in our daily lives. From the northeast to the southwest of China, from the coast to the mainland, different regions all have a food culture that can represent their symbols. These delicacies are not only just to eat, but to reflect on the cultural flavor behind the full-bodied taste of this food. Let's start with the names of these dishes, if someone directly literally translates these names of Chinese dishes to you, you must be crazy. (refer to the 199 Chinese dishes translation of standard )

Sauteed Vermicelli with Minced Pork, 蚂蚁上树 (má yǐ shàng shù)

蚂蚁 means ants, 上means climbing up, 树 means trees, the literal translation is ants are climbing up the tree.

It is a very interesting name. if you go to a Chinese restaurant and read its Chinese restaurant and read its Chinese name, don’t be scared. Actually, it is a very delicious Sichuan dish, why its name is like this?

1, Background  Story

A legend has it said that Dou E, one of the characters in a drama called ‘Snow in Midsummer’ in the Yuan Dynasty. She was sold to a family as a child bride by his father. In order to take good care of her sick mother-in-law, Dou E always cooked different dishes with limited food material. One day the salesman just gave her a little piece of pork when she prepared the dinner as Dou has not paid the previous bill yet.

Although the food material was limited, Dou's idea was unlimited. She minced the pork and cooked them with rice noodles. When she served her mother-in-law, the elder thought that minced pork was ants. After listening to Dou's explanation, she named the dish ‘Ants Climbing Trees.'

2, Cook materials

• Rice noodle
  
• Green pepper
  
• Red pepper
  
• Minced pork
  

• Salt
  
• Cooking oil
  
• Shallot
  
• Ginger
  
• Light soy sauce
  
• Oyster oil
  
• Chicken essence
  

3, Cook steps: 

1. Soak the rice noodles in cool water.

2. Pick them up and drain them.

3. Mince the pork.

4. Cut the pepper (red/green) in pieces. Cut the shallots into sections.

5. Heat wok with oil put the minced pork in it and keep frying.

6. Put the shallots in the minced pork.

7. Put light soy sauce, oyster oil and half spoonful chilly sauce, keep frying.

8. Decant half bowl of water, put the rice noodles, cover them for a while.

9. Keep frying until the juice is dried, then put salt, chicken essence, pepper (red/green). Stir them evenly after switching fire.

Tips: Put the rice noodles above the minced pork, in case the rice noodles stick the wok.

Braised Pork Ball in Brown Sauce, 红烧狮子头 (hóng shāo shīzi tóu)

红烧 means braised, 狮子头 means a line, 头 means head, the literal translation is Braise lion head. 

Stewed Pork Ball, which is a meatball made by 60% fat meat, 40% lean meat and some seasonings, such as shallot, ginger, and egg, etc.

1, Background  Story

originates from the Sui dynasty, when Emperor Yang in his inspection tour. It tastes fat and fresh. The name derives from the shape of the meatball which is supposed to resemble the head of the lion and the cabbage (or other vegetables), which is supposed to resemble the lion's mane. In Northern China, especially in Beijing, the dish is known as "Four Happy Balls" (“四喜丸子” in Chinese) because the meatballs are usually served in a set of four and have the moral of “four kinds of happiness is coming.”

2, Cook materials

• Pork
• Seasonings:
  
• Shallot
  
• Ginger
  
• Slat
  
• Shaoxing wine
  
• White sugar
  
• Starch
  
• Egg
  
• Vegetable
  

3, Cook steps: 

1. Mince the pork (30% fat meat and 70% lean meat) and shallot.
   
2. Add the egg, Shaoxing wine, dark soy sauce, white sugar, salt, the essence of chicken and starch in the minced pork.
   
3. Stir them clockwise until they have thickness.
   
4. Wear food bags on your hands. Then twist meat.
   
5. Fry the meatball in the heated (70%) oil with small fire until they turn gold.
   
6. Decant appropriate water, salt, sugar and light soy sauce in a marmite. Put the meatball in it and stew them with a small fire in an hour.
   
7. Decorate some boiled vegetables around the meatballs before serving.
   

Tips:

1. A few lotus roots and water-chestnut can make it more delicious.
   
2. Do not always turn the meatballs until their skins become hard.

Sliced Beef and Ox Tongue in Chili Sauce, 夫妻肺片 (fū qī fèi piàn)

夫妻 means Husband and wife, 肺片 means lung slice, the literal translation is Husband and wife lung slice. 

Actually, it is one of the most popular Sichuan dishes-beautiful in color, soft and tender, aromatic and spicy. A more appropriate translation would be "Sliced Beef and Ox Tongue in Chili Sauce."

Sliced Beef and Ox Tongue in Chili Sauce is often served as a cold dish. It is made of thinly sliced beef, beef lung/stomach/tongue, and a generous amount of spices, including Sichuan peppercorns and Chili. Therefore, the desired taste should be both spicy and mouth-numbing. Some people refuse to eat animal viscera, either cultural conceptions or they think it is associated with junk food. As a result, Sliced Beef and Ox Tongue in Chili Sauce has lost a lot of customers. But in fact, there are no lung slices in this dish at all.

1, Background  Story

The legend of Sliced Beef and Ox Tongue in Chili Sauce dates back to the 1930s. There is a romantic story of the origin of this famous Sichuan dish.

In the 1930s, there was a married couple in Chengdu famous for making beef slices. The husband Guo Zhaohua and his wife Zhang Tianzheng were very particular about the beef slices they made and often experimented with new ingredients. As a result, their beef slices had a distinct taste which was well-received by customers, so that no one could resist the charming smell in his or her street. However, mischievous children sometimes would pull a prank on the couples and stick a paper note that says "Married Couple's Offal Slices" (Sliced Beef and Ox Tongue in Chili Sauce) on their backs. And due to this, people would yell the words out. Later on, a merchant tried the married couple's beef slices and was so satisfied he gave them a gold-lettered plaque that read "Sliced Beef and Ox Tongue in Chili Sauce" (夫妻废片), and the name has stuck ever since.

2, Cook materials

• 500 grams (1.10 lb) tender beef
  
• 1000 grams (2 cups) gravy made by stewing chicken or duck
  
• 5 grams (1/6 oz) peppercorns
  
• 5 grams (1/6oz) cassia
  
• 5 grams (1/6 oz) star anise
  
• 50 grams (2 1/2 tbsp) salt
  
• 25grams (1 tbsp) Chinese white liquor
  
• 50 grams (1 1/2 tbsp) soy sauce
  
• 5 grams (1 tsp) MSG
  
• 10 grams (2 tsp) spicy oil
  
• 5 grams (1tsp) pepper powder
  
• 5 grams (1/6oz) sesame
  
• 10 grams (1/3oz) crushed peanuts
  

1. Wash beef, clean and boil for 5 minutes. Take out and drain water.
   
2. Heat the sauce in a pot, add peppercorns, cassia, salt, liquor, and a cup of water and bring to a boil. Put in beef, stew for 2 hours. Take out and cool off.
   
3. Use 50g (3tbsp) of the sauce along with soy sauce, MSG, spicy oil, and pepper powder to make the seasoning.
   
4. Cut beef into thin slices and put on a plate. Sprinkle with seasoning, then sesame oil and peanuts. It’s now ready to serve. Key to success: Timing and fire under the boiling process must be accurate.
   

Tip: Having Beef in Chili Sauce can effectively complement the body's demand for these substances because animal organs like beef hearts and stomachs in this dish are rich in iron, zinc, and other trace elements and vitamins A, B2, D and so on. However, you are hereby warned not to eat too much of it too frequently: twice a week would be nice, each consumption should not exceed 50 grams. In addition, people with high blood lipids had better not eat this dish due to the high levels of cholesterol in animal organs.

Sautéed Tofu in Hot and Spicy Sauce, 麻婆豆腐 (má pó dòu fu), Mapo tofu

麻婆 is a grandmother's name, 麻 is her pock face, 婆 always mean a grandmother, 豆腐 means tofu, the literal translation is Mapo tofu. 

Authentic Sichuan style Mapo tofu is one of the branding dishes of Sichuan cuisine. It is spicy, numbing, hot, aromatic and tender. These people would like to make the yummiest tofu at home with several bowls of steamed rice. Mapo tofu is one of the top ten famous Chinese dishes and enjoys high popularity among not only Chinese people but also many western countries. 

1, Background Story

If you know the Chinese name of Mapo Tofu(麻婆豆腐), the answer might be tofu made by Mapo or is Mapo is kind of flavor. At the very beginning, Mapo tofu is named after its creator.

It is recorded that there is a couple who own a restaurant mainly selling vegetarian dishes. The wife also the cook gets some pock (麻子in Chinese)on her face. Her tofu dishes are quite popular among the guests. However, some guests told her that they want to eat some meat rather than just tofu. So she bought some beef and cut it into granules and adding the beef into her tofu. Then the tofu dish with beef become more popular, and her guests gave the name: Mapo tofu.

Nowadays, along with the popularity of this dish, there are many variations for example vegetarian version or pork version. Besides, Mapo has become a kind of flavor that has also been used in other dishes. From a healthy consideration, tofu or bean curd is considered as one of the most nourishing cooking ingredients. There are many types of tofu products on the market from soft tofu to firm tofu, from tofu skin to fried tofu, etc. Surely, the cooking methods actually depend on the texture of the ingredients. For marinating, soft tofu is more fitful than firm tofu, and for stir-frying and deep-frying, firm tofu is better than soft tofu.

2, Cook materials

Bean paste (豆瓣酱), the soul of Sichuan cuisine, is also known as broad bean paste. It is the essential ingredient for real Szechuan Mapo tofu.  Real Szechuan doubanjiang is full of flavor after a long time of fermentation. You can search it in Asian stores or buy from Amazon.

Dou-chi (豆豉) is also known as fermented black beans. You can try to get some from a local Asian market or purchase some from Amazon: Chinese Douchi – Fermented Black Beans – 16 Oz Bag Each.

Freshly grounded Sichuan peppercorn powder (现磨花椒粉) is another important seasoning that highlights the dish. In almost every Szechuan style restaurant, they sprinkle freshly grounded Szechuan peppercorn powder before serving. But it is ok to skip this if you really do not like the numbing taste. But for Szechuan peppercorn lovers, do not skip this step. It will enhance your Mapo tofu to another level.

Garlic greens (蒜苗) is the tender plant of garlic. In Sichuan province, people love to use garlic greens in Mapo tofu instead of scallion green. It is fresh, bright and with a hint of garlicky flavor. But you can use a scallion to replace it.

materials list

• 450g silken tofu
  
• 100g minced meat-beef or pork
  
• 1/2 tablespoon sesame oil
  
• 1 and 1/2 tablespoons Doubanjiang, roughly chopped
  
• 1/2 tablespoon fermented black beans (also known as douche and fermented soya beans), roughly chopped
  
• 1 tablespoon pepper flakes or powder (optional)
  
• 1/2 teaspoon salt
  
• 1/2 tablespoon Sichuan pepper for making fresh ground powder
  
• 1 tablespoon light soy sauce, water or broth for braising
• 2 tablespoons cooking oil
  
• 2 scallion white, finely chopped
  
• 4 garlic greens or scallion greens, finely chopped
  
• 2 garlic cloves, finely chopped
  
• 5 ginger slices, finely minced (around 1 teaspoon)
  
• 1 teaspoon sugar (optional for reducing the spiciness)
  
• Water starch
  
• 2 and 1/2 tablespoon water
  
• 1 tablespoon cornstarch

3, Cook Steps

1. Add a small pinch of salt and sesame oil to minced beef. Mix well and set aside.
   
2. Mix 1 tablespoon of cornstarch with 2 and 1/2 tablespoons of water in a small bowl to make water starch.
   
3. Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.
   
4. Get a wok and heat up to 2 tablespoons of oil, fry the minced meat until crispy. Transfer out beef out and leave the oil in.
   
5. Fry doubanjiang for 1 minute over a slow fire and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Then mix pepper flakes in.
   
6. Add water to the seasonings and bring to boil over a high fire. Gently slide the tofu cubes. Add light soy sauce and beef. Slow the heat to boiling and then simmer for 6-8 minutes. Then add chopped garlic greens.
   
7. Stir the water starch and then pour half of the mixture into the simmering pot. Wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add a pinch of salt if not salty enough. By the way, if you feel it is too spicy, add some sugar can milder the taste. But be careful as the broth is very hot at this point.
   
8. Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using.

Notes:  The Bean paste (豆瓣酱) may differ in salinity, so adjust the amount if necessary, 

Steamed Chicken with Chili Sauce, 口水鸡 (kóu shuǐ jī)

 口水 means saliva, 鸡 is chicken, the literal translation is Saliva chicken. 

1, Background Story

Guo Moruo who was a famous Chinese writer said:  "when he was young in his hometown Sichuan Province, he ate white cut chicken, white meat, the crimson spicy hot pepper oil, and drool when he thinks of this dish ....... "in his article named "Tianboqu" Because of the word “drool” the "saliva chicken." started to become famous.

2, Cook materials

• 1 chicken around 2 pound
  
• 4 ginger slices
  
• 2 green onions
  
• 1 tablespoon cooking wine
  
• Peanuts, toasted and crushed
  
• White sesame seeds, toasted
  
• Chili oil
  
• 2 slices of ginger
  
• 2-star anise
  
• 1 teaspoon cumin
  
• 4-6 dried chili pepper
  
• 2 bay leaves
  
• 2 tablespoons chili powder
  
• 1 and 1/2 teaspoon Sichuan peppercorn (or powder)
  
• 1 and 1/2 teaspoon Chinese five spice powder
  
• 1 tablespoon sesame seeds

• 4-6 tablespoons Szechuan style chili oil
  
• 2 tablespoons black vinegar
  
• 1 tablespoon sesame oil
  
• 2 tablespoon cooking wine
  
• 1/2 teaspoon sugar
  
• pinch of salt
  
• 1 tablespoon light soy sauce
  
• 2 garlic cloves, smashed
  
• 1/2 tablespoon minced green onion
  
• Minced coriander
  

3, Cook Steps

Sichuan combined chili oil

1. In a small bowl, mix chili powder, Sichuan peppercorn, five-spice powder, and sesame seeds.
   
2. In a pan, add bay leaves, ginger slices, star anise, Sichuan peppercorn (4-5) and dry red peppers, pour in around 1 cup of oil and heat until hot over the slowest fire (if the spices are overheated, they become bitter). Discard all the spices and leave the oil only.
   
3. Pour the hot oil directly into the powder mixture in the small bowl. You will smell the strong aroma during the process. Set the Szechuan combined chili oil aside.

Prepare the chicken

1. Clean the chicken and remove the feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine.
   
2. Then pour enough water to cover the chicken. Bring the content to boiling with medium fire and continue cooking for around 8 minutes (see note 1 for the adjusting of the time needed). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.
   
3. In a large bowl, prepare enough iced water. Transfer the chicken out and soak it in iced water. Turn over several times during the process until the chicken is completely cooled down. Cut into chunks and lay in the serving bowl.
   
4. Mix around 4 to 6 tablespoons of chili oil with other ingredients to prepare the sauce.
   
5. Toast peanuts and white sesame in a pan until aroma and then crush with a rolling pin or crusher.
   
6. Pour the sauce over the chicken, garnish with toasted peanuts and white sesame seeds and enjoy!

Steamed Abalone with Shark’s Fin and Fish Maw, 佛跳墙 (fó tiào qiáng)

佛 means Buddha, 跳 mens jumps over, 墙 meangs wall, the literal translation is Buddha jumps over the wall.

"Steamed Abalone with Shark’s Fin and Fish Maw" is the first traditional dish in Fujian cuisine, makes this food, the procedure is very tedious. The process of making this dish is very complicated. It needs more than a dozen ingredients to cook this food. To fully embody the tastes and characteristics of each ingredient need to over a dozen kinds of ingredients will be independently made into a dish, and then together. With the soup and wine, soft fire soups over ten hours, the taste can we truly achieve the characteristics of mellow.

1, Background  Story

Legend has it that a scholar was cooking the soup near a Buddhist monastery and the aroma spread to where the monks were meditating. While monks are not allowed to eat meat, the scent was so alluring that a tempted monk jumped over the fence to get some soup. A poet writing about the incident proclaimed that even Buddha himself would jump a wall to get a taste of the dish, hence the name.

2, Cook materials

• Sea cucumber
  
• Abalone
  
• Shark's fin
  
• Dried Scallop
• Shark's lip
  
• Calipash
  
• Deer tendon
  
• Pigeon eggs
  
• Duck
  
• Dove
  
• Ribs
  
• Clam
  
• Ham
  
• Pork bellies
  
• Sheep cubits
  
• Hoof pointed
  
• Tendon
  
• Chicken
  
• Chicken gizzard
  
• Duck gizzard
  
• Dry mushrooms
  
• Winter bamboo shoot
  
• And so on ... 

3, Cook Steps

1. Spread the ginger slices over the bottom of the pot
   
2. Then spread the winter bamboo shoots
   
3. Spread the mushrooms in turn
   
4. Add the cooked chicken
   
5. Add the shrimp
   
6. Put in the dried scallop
   
7. Put in quail eggs again
8. Spread the Shark's fins and smooth the fins
9. Put a little abalone on top
10. Spoon half the yellow wine into the pot
11. Add the chicken soup
12. Pour in the other half of the yellow wine
13. Add a little salt
14. Add a little pepper
15. Cover the pot with the lid
16. Wrap the jar with plastic wrap
17. Seal the jar tightly
18. Put the sealed jar in the steamer
19. Steam for two hours
20. After steaming, remove and cut the plastic wrap with scissors
21. And then, serve

Fried Chop Rice Cake, 驴打滚 (lǘ dá gǔn)

驴 means donkey, 打滚 means rolling, the literal translation is the rolling donkey. 

Donkey Rolling, a traditional Beijing sweet snack which is made from beans and rice flour, tastes especially good in winter and is a popular snack at Beijing’s annual temple fairs. Because when the donkey is rolling in the yellow land, it’s the body is covered with dust, as if the paste is wrapped in a yellow flower, it was named Rolling Donkey.

1, Background  Story 

The story goes that the Empress of Cixi was boring of royal food and wanted to eat something new. After much thought, the imperial chef decided to make a dish with sticky rice flour wrapped red bean paste. When the dish just finished, a younger eunuch named Lu (Donkey) sprinkled some soya bean power on it by accident.

However, there is not enough time to cook again, so the chef had to drive himself to present the dish to Empress of Cixi. After tasting, Empress of Cixi was prodigal of praise and asked the chef: what was the name? The chef though, since the last procedure was accomplished by Lu’s careless, let’s name it “驴打滚” (Donkey Rolling).

2, Cook materials

• 100 grams of glutinous rice flour
• 750 grams of beans
• 150 grams of soybean powder
• 150 grams of White sugar water
• 5 grams of sweet-scented osmanthus

3, Cook Steps 

1. Boil the glutinous rice flour with water
   
2. Put the wet cloth on the cage, place the dough on the steam cloth, cover the pot and steam for 40 minutes
   
3. Stir-fry soybean flour
   
4. Add the sugar water to the sweet-scented osmanthus. Stir well as the sugar osmanthus juice
   
5. Roll the glutinous rice flour with soybean flour, roll it into slices, spread bean paste and roll into a tube.
   
6. Cut into small pieces and pour in sugar osmanthus juice

Roast Chicken with Lotus Leaves, 叫花鸡 (jiào huā jī), Beggar's chicken

叫花 means beggar, 鸡 means chicken, the literal translation is the Beggar's chicken.

Beggar's Chicken is a dish from Changshu, a city in China's Jiangsu province that is famous for its delicious taste. Beggar's Chicken is called "Beggar's chicken 叫花鸡" in the Changshu dialect. The chicken is stuffed, wrapped, and roasted following a traditional Eastern Chinese recipe.

1, Background  Story

Many Chinese dishes have names adapted from a legend story. The Emperor Qianlong year visits regions south of the Yangtze River, accidentally stranded in the wilderness. A beggar sees his poor, he gave him a roast chicken to a teat. Qianlong trapped hungry; natural feel this chicken very delicious. Finished, ask the food name, the beggar say this chicken is called "beggar's chicken". Thus the name became famous and spread so far. 

2, Cook materials

• 1 2 1/2 - 3-pound fryer chicken
  
• 2 teaspoons salt
  
• 1 teaspoon ginger juice
  
• 4 tablespoons oil
  
• 1 scallion (green onion, spring onion), chopped fine
  
• 4 ounces pork, shredded
  
• 1 tablespoon sherry
  
• 1 tablespoon light soy sauce
  
• 1 teaspoon sugar
  
• 2 ounces preserved Yunnan cabbage, julienne
  
• 1 large piece of aluminum foil
  

3, Cook Steps

1. Rub cleaned chicken with salt. Rub ginger juice inside the chicken. Set aside.
   
2. Heat 2 tablespoons oil in a wok. Stir-fry scallion. Add pork. Stir over high heat. Add sherry, soy sauce, and sugar. Remove to a bowl.
   
3. Heat 2 tablespoons more oil in a wok. Stir-fry cabbage. Pour in the meat mixture. Stir-fry 1 minute.(Add more sugar if desired).
   
4. Stuff meat mixture into chicken. Wrap in foil and place in pan.
   
5. Preheat oven to 350 degrees. Bake chicken 1 hour. Then turn heat to 400 degrees and bake 15 more minutes.
   
6. Remove foil. Remove stuffing from chicken to platter. Cut chicken into bite-sized pieces. Arrange on top of stuffing. Serve hot.

Twice-Cooked Pork Slices, 回锅肉 (huí guō ròu)

回 means again, 锅 means wok, 肉 means pork, the literal translation is Twice cooked pork.

Twice-Cooked Pork Slices is a traditional Sichuan cuisine. The raw materials are mainly pork, green pepper, garlic and so on, the taste is unique, the color is bright, fat but not greasy.

1, Background Story

The legend goes that in ancient times people in Sichuan Province would eat Double Cooked Pork on the first and the fifteen days in the first lunar month every year. At that time, the common way was to boil the pork first, then fry over high heat, which is quite similar to the present cooking method. In the late Qing Dynasty (1644-1911), a Hanlin, member of Imperial Academy, surnamed Ling engaged himself in studying the cooking after he was demoted from the court. He changed the original cooking method by getting rid of the meat smell first. Then he steamed the pork in a waterproof container. In this way, the freshness of the pork was kept, and the appearance was bright. Since then, the steamed Twice Cooked Pork, which was originally popular in Sichuan Province only, became well-known throughout China.

Other materials show that the Twice Cooked Pork can be dated back to the North Song Dynasty (960-1127), and the cooking method became popular in the Ming Dynasty (1368-1644). Till the Qing Dynasty, the broad bean paste was created, which helped to improve the flavor of the dish. From then on, the Double Cooked Pork had become a must-try in Sichuan Cuisine.

2, Cook materials

• 300g pork belly
  
• 1 green onion
  
• 4-5 Sichuan peppercorn (optional)
  
• 1 small bunch garlic sprout (3-4 ones), end removed and cut into pieces
  
• 2 long red chili peppers
  
• 1 teaspoon cooking oil
  
• 1-inch scallion stalk, cut into small pieces
  
• 1/2 thumb ginger, sliced
  
• 2 garlic cloves, sliced
  
• 1 tablespoon broad bean paste: doubanjiang
  
• 2 teaspoon douche: fermented black beans
  
• 1 to 2 teaspoons light soy sauce

 3, Cook Steps

1. Place pork belly in a large pot with enough cold water to cover. Add 1 green onion and 4-5 Sichuan peppercorn seeds. Bring to boil and simmer for 30 minutes. If you are cooking a larger amount, cut the pork belly into sections around 15 cm long (keeping note 1) Transfer out and set aside to cool down.
   
2. Smash the head of garlic sprouts and then cut the head part and leaves into 1.5-inch sections. Remove the seeds of red pepper and cut it into pieces too.
   
3. Heat up around 1 teaspoon of oil in a wok (not too much, otherwise the dish might be over greasy), fry the pork belly for around 1-2 minutes (Note 2)until they begin to lose oil and slightly brown.
   
4. Move the pork slices out and leave oil only, fry ginger, garlic, and scallion until aroma. Place doubanjiang and douche, fry for another half minute. Return pork slices and give a big stir fry to combine well.
   
5. Add red pepper, fry for another half minutes. Lastly, place garlic spouts and light soy sauce. Combine well and transfer out immediately.

Tips:

You can boil a larger amount, for example, 600g once and keep the left half for another stir-frying in the following 2 days. Cooldown completely and keep in the refrigerator, covered with a plastic wrapper. If the pork belly is fatty, fry for a long time can reduce the oil it contained. However if the pork belly is with lots of lean meat, do not over-fry it. Otherwise, the slices will dry out.