スープ（食べる豚ばら肉スープ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Cut the core out of the cabbage and cut into bite-sized pieces.
Peel the carrot and cut it into strips.
Cut off the stalks of the shimeji mushrooms and loosen them with your hands.
Wash the chives with water, drain the water, cut off the roots, and cut into 4cm lengths.
Wash the bean sprouts and put them in a colander.
Slice the garlic into 5mm slices and remove the sprouts.
Cut the peppers in half, remove the seeds, and cut into rings.
Cut the pork belly into 4-5 cm wide pieces, sprinkle with salt and pepper, and loosen.
Crack the eggs into a bowl and beat them.

Put sesame oil in a pan, add garlic and heat over medium heat.
When the garlic is fragrant, add the pork belly and stir-fry while loosening with chopsticks.
Adjust the heat from medium to medium heat.
When the pork belly is 80% cooked, cook over medium heat until slightly browned, then turn off the heat.
Take the pork belly into a vat.
Put (A) in the pan you took out the meat from, put it on medium heat, add a pinch of salt and fry.
When the cabbage becomes soft, add the bean sprouts and fry.
When the bean sprouts are 50% cooked, add (B) and mix.
Stir-fry for 1 minute, add (C) and the meat from the tray, mix, and bring to a boil over medium heat.
Remove any scum.
Turn off the heat, add soy sauce and mix.
Season with salt (not listed) to taste.

Bring the pot to a boil.
Add the eggs, wait 15 seconds, and mix the eggs lightly with a ladle.
Finally, add chives and turn off the heat in 15 seconds to complete.