Accessories: Ginger (3 slices), Zanthoxylum bungeanum (5g), garlic hot sauce (1 spoon), Chili red oil (1 spoon), 2 spoons of steamed fish black soybean oil.

Exercise:

1. Wash the pork belly, shave it at high speed, cook it in ginger and pepper water, and take it out for later use.

2. Cool and slice the pre-made pork belly, wash the garlic seedlings, and cut the head and tail into sections for later use.

3. Do not add oil to the empty pot, dry the garlic seedlings until the epidermis is slightly wrinkled, and take them out of the pot for later use.

4. Put the oil in the pan, add the garlic hot sauce and Chili red oil and stir fry.

5. Add pork belly slices, stir-fry and color.

6. Stir fry garlic seedlings for 3 minutes, add steamed fish and soy sauce, and stir fry until the taste is good.

Ingredients: double-knife meat with skin (pork hind leg) and garlic seedling seasoning: Pixian watercress, lobster sauce, soy sauce, white sugar (brown sugar is also acceptable) and monosodium glutamate (chicken essence) Practice: 1. Wash the meat first. Put cold water in the pot, put meat and a piece of broken ginger to cook together. Cook until you stick chopsticks in the meat. When you take it out, there is still a small amount of blood in the meat (don't overcook it). Take it out, let it cool (not hot) and cut it into pieces (not too thick). 2. Wash the garlic seedlings and cut them into horse's ear-shaped sections (here, the heads of garlic seedlings, thick sections and leaves are directly cut into sections) for later use. 3. Put oil in the pot, stir-fry the sliced meat until the sliced meat spits out oil, roll it into a nest, stir-fry the Pixian watercress and lobster sauce, add a little sugar and soy sauce, add chopped garlic, stir-fry until the garlic is cooked, and add monosodium glutamate to the pot. This delicious fried pork with garlic sprouts is ready. It smells good!