Wash the bean sprouts thoroughly and drain them in a colander.

Lightly rinse the shredded green onion and drain in a colander.

Place the thinly sliced pork belly in a pan without oil and sprinkle with 1/2 tbsp salt.

Add a pinch of black pepper, 2 tbsp cooking wine, and a pinch of ginger powder to the pork belly.

Cook the pork belly until it releases its fat and liquid, then remove the excess liquid and continue frying until crispy.

Add the drained bean sprouts to the center of the pan and gently stir-fry with the pork belly.

Pour soy sauce around the edges of the pan to create a smoky flavor, then mix well with the pork belly and bean sprouts.

Once the bean sprouts are cooked, add the shredded green onion and sprinkle 1 tbsp sugar on top. Stir-fry gently for 1 minute.