Ingredients: 50 grams of pig hind legs, green garlic 150 grams. Accessories: Pixian watercress 40g, sweet noodle sauce 10g, melted lard 75g, soy sauce 10g.

Cooking wine 15g. Exercise:

1. Peel the fat and thin meat and cut it into thin slices with a length of cm and a width of 2.5 cm. Wash and cut into knots 0.3 cm long.

2. Heat the oil in the pan to 50% heat, add the meat slices, stir-fry until just cooked, add the wine, add the bean paste and lobster sauce, stir-fry until red, add the soy sauce, sweet noodle sauce and green garlic and stir-fry evenly.

3. After the green garlic is cooked, it can be eaten from the pot. Sauté ed watercress and spicy meat. Green garlic should not be fried for a long time, but should be fried quickly to keep green.