Boil the pork belly with one piece of ginger, sliced, one onion, five spice, Sichuan pepper corns, 1 Tbsp. soy sauce, 1 Tbsp. cooking wine. Cover the meat with water. Boil until a chopstick pierces easily through the meat.

Take out the pork belly and cool completely.

In the remaining liquid, or in clean warm water, soak the black mushrooms.

Chop finely the ginger and the garlic.

Cut the onion and the pepper in big chunks.

Cut the cooled pork belly into thin slices.

In a wok drizzle the oil and place the pork slices in one layer.

Stir and turn occasionally the slices onto their other side until golden.

Make a place inside the middle and fry the ginger and garlic until fragrant, then add the peppers and the onion.

Stir fry until vegetables are a little cooked, but still crunchy.

Add the hydrated mushrooms, the Toban Djan, then the soy sauce, scallion and cooking wine.

Stir for a minute and then serve.