1, blanch the pork belly in water first: rinse the pork belly, first pour a proper amount of water into the wok, put the meat into the wok, add 1 tablespoon cooking wine, a little pepper and 2 slices of ginger, and take it out after boiling.
2. Break the cauliflower and rinse the cauliflower and pepper with clear water.
3. Slice garlic, cut garlic seedlings into sections, cut garlic into petals, obliquely cut green peppers, and cut small peppers.
4. Drain the cauliflower and continue to cut with a knife.
5, drowning pork belly slices.
6, fire, pour the right amount of cooking oil into the Jiuyang luxury wok. When the oil is heated to 30%, add pork belly until the pork belly is fried and the meat color turns white.
7. Add ginger slices, garlic and pepper and stir-fry until fragrant, then add a tablespoon of bean paste.
8. Continue to stir fry evenly with a spatula.
9. Add a little soy sauce and stir fry.
10, refresh with fine sugar.
1 1. Add chicken essence to taste and stir well.
12. Finally, add garlic sprouts and stir fry for a few times.