Stir-fried Winter Melon with Homemade Garlic and Scallion Flavored Bacon

Wash the pork belly or shoulder with skin on, pat dry, and chop the garlic and shallots into a bowl;

Mix 1/2 tablespoon of five-spice powder, 1 teaspoon of black pepper, 3 tablespoons of sea salt with minced garlic and minced shallots evenly.

Place the meat in a plate, add the marinade, and rub each piece evenly to let the flavor soak in.

Wrap each item with refrigerator-specific plastic wrap, let it sit for 2 hours, then place it in the refrigerator's freezer compartment below zero; it is estimated to be fine for a month.

Slice the ginger and onions, and crush the garlic.

Wash the thawed salted meat and slice it about 3 millimeters thick;

Put the salted meat in the pot, turn on low heat, and slowly press out the oil, but don't let it burn; once oil comes out and the meat slightly turns yellow, it's fine;

Scoop it up, if there's too much oil left, scoop it out, leaving just enough for stir-frying, then add slices of ginger and pieces of onion, Mojave fragrant;

Pour in the winter melon slices;

Stir-fry until cooked through, then add 1/2 teaspoon of refined salt, 1/3 teaspoon of pepper, and 1/4 teaspoon of sugar, and toss a few times;

Add the diced salted pork, drip about 1/4 teaspoon of Wei Ji Xian sauce at the edge of the pan to release the aroma, quickly stir to mix evenly, and serve.