1, prepare the ingredients. 2. Wash the pork belly, put a proper amount of water, ginger slices, onion segments and star anise in the pot, add the meat pieces and cook until it is cooked for 8 minutes (about 10 minute, the meat pieces can be poked through with chopsticks), pick them up and soak them in cold water, and drain the water. 3. Cut the meat into thin slices about 4 cm wide, 5 cm long and 0.3 cm thick. Cut green garlic and red pepper, cut onion, slice ginger and garlic.

4, the wok is hot, put a little oil, stir-fry the meat slices a little until the meat slices are slightly curly and oily (so it won't be too greasy to eat). 5. Leave the bottom oil in the pot, add shallots, ginger and garlic, stir fry, add one tablespoon Pixian bean paste, half a tablespoon sweet noodle paste and one tablespoon lobster sauce, and stir fry red oil. 6. Add pork belly and red pepper and stir well. 7. Pour in cooking wine and stir-fry a little soy sauce and sugar. 8. Add green garlic and fry until it is broken.