Sweet noodle sauce, soy sauce, cooking wine, sugar, Pixian bean paste, lobster sauce, ginger slices and onion.

working methods

1. Wash pork belly, put appropriate amount of water, ginger slices, green onions and star anise in the pot, add the meat pieces and cook until cooked for 8 minutes (about 10 minute, poke the meat pieces with chopsticks), pick them up, soak them in cold water and drain the water.

2. 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.

3, 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).

4. Leave the bottom oil in the pot, stir-fry shallots, ginger and garlic, add one tablespoon of Pixian bean paste, half a tablespoon of sweet noodle sauce, and stir-fry red oil and one tablespoon of lobster sauce.

5. Add pork belly and red pepper and stir well.

6. Pour in cooking wine and a little soy sauce and sugar and stir fry. Add green garlic and stir-fry until raw.