[Materials] Pork belly 300g, garlic sprout 50g, rice 1 bowl, oil 25g, soy sauce 10g, cooking wine 10g, sugar 5g, Pixian watercress 15g, douchi 2.5g, ginger slices and onion segments.

[Practice] Make fresh rice with a rice cooker and put it in a bowl. Wash the pork belly, put a proper amount of water, ginger slices and onion segments in the pot, add the meat to boil until it is just cooked (about 10 minute, you can poke through the meat with chopsticks, but you can't cook it for too long, otherwise it will affect the taste), pick it up and soak it in cold water for a while, and drain it.

2. Cut the meat into large slices about 4 cm wide.

3. Chop the watercress and lobster sauce, then smash the garlic seedlings and cut them into sections.

4. Heat the wok, put oil in it, stir-fry the meat slices slightly until the meat slices are slightly curled (if you like crispy meat slices, put more oil and stir-fry the meat slices for several minutes until the meat slices dry and shrink).

5. Stir-fry the bean paste for several times, and then add seasonings such as lobster sauce, soy sauce and sugar.

6. Add the green garlic and fry until it is broken, then you can cover the pot on the rice. If you want to add some green leafy vegetables, you can cook some rapeseed or cabbage, drain it and put it next to the cooked pork, which can also play a decorative role and be fresh and delicious.