Tools: kitchen knife, pot, plate.

Raw materials: pork hind leg or foregut with skin, pork belly 500g, garlic sprout 60g, Pixian watercress 45g (authentic after dark fermentation), soy sauce (optional or 0.5g), sweet noodle sauce (optional or flavored with sugar) and monosodium glutamate 0.5g. ..

1. Scrape and clean the pork, put it in a soup pot, add ginger, garlic, onion slices and pepper to boil, and boil it out.

2. Cook until just cooked. Chopsticks can pierce the skin, take them out and cut them into 2-3mm thin slices.

3. Wash the garlic seedlings and cut them into horse ears.

4. Cook the sliced meat until the oil looks like a "light nest". When the meat is thin, add a little vegetable oil and add Pixian watercress to stir fry.

5. Add sweet noodle sauce, garlic sprout, monosodium glutamate and sliced meat, stir-fry until the garlic sprout is cut, and serve.