1. Slice pork belly and shred Chinese cabbage. Garlic seedlings are white, garlic is green, cut into small pieces. Cut garlic cloves into large pieces and ginger into thin slices.

2. Add salt to the pot, boil the oil until the water boils, add the Chinese cabbage 1 min and take it out.

3. Control the water content of blanched cabbage, and gently press it by hand to squeeze out the water.

4. Heat oil in the pot, add pork belly slices and stir fry over low heat.

5. Stir-fry until the meat slices are cooked, add lobster sauce, stir-fry bean paste, add garlic and stir-fry ginger slices until the meat slices are light yellow.

6. Add garlic white, soy sauce, sugar, chicken essence and sesame oil to taste.

8. Finally, add cabbage and garlic and stir fry for a while.

9. Put oil in the dry pan, add pepper and red pepper and stir-fry until fragrant. Transfer the cabbage to the dry pot, light the alcohol lamp and eat it while it is hot.