Farmhouse Stir-Fry

Cut the wrinkled green chilies into irregular bite-sized pieces.

Thinly slice the pork belly; using fresh pork and cutting it thinly will help prevent it from becoming tough.

Slice 5g of ginger and 10g of garlic, finely chop 10g of scallion, and diagonally slice 30g of bird’s eye chilies.

Heat the wok without adding any oil. Add the wrinkled green chilies and dry-fry them over high heat, pressing them against the surface of the wok while tossing frequently. Continue until blistered and lightly charred in spots, then transfer them to a plate and set aside.

Add a small amount of cooking oil to the wok and heat it thoroughly. Crack in the four whole eggs without beating them first. Fry until golden on both sides, break them into large pieces, then transfer them to a plate and set aside.

Without adding more oil, add the sliced pork belly to the wok. Stir-fry over medium-high heat until the pork changes color, releases its fat, and becomes lightly browned around the edges.

Without adding more oil, add the sliced pork belly to the wok. Stir-fry over medium-high heat until the pork changes color, releases its fat, and becomes lightly browned around the edges.

Pour 20g of light soy sauce around the hot sides of the wok. Add 10g of oyster sauce, 3g of sugar and 2g of chicken bouillon powder.

Return the fried egg pieces to the wok, then stir-fry quickly over high heat until everything is evenly coated and combined. Serve immediately.