Material preparation: 250g pork belly, 5g ginger, garlic sprout 10g, 2 tablespoons cooking wine, half a spoonful of bean paste, appropriate amount of salt, etc.
1. Wash the pork belly first and drain the water on the surface. If you think draining water is a waste of time, you can use kitchen absorbent paper to absorb the water on the surface of pork belly. After the water on the surface of pork belly is completely dried, take out the pot first, heat it directly, and do not put oil.
2. When the pot is almost 78% mature, put the pigskin face down in the pot and scald the pigskin with a hot pot. The pigskin is almost scalded, so put some water into the pot. Then add the sliced ginger, sprinkle some cooking wine, boil the soup in the pot with high fire, and blanch the blood in the pork belly for about ten minutes.
3. After ten minutes, fish out the pork belly, then wash it and clean all the floating foam on the surface. Then wash the garlic seedlings and shake the water a little after washing. Then cut it into sections obliquely with a knife, and after cutting the sections, separate the roots and leaves of the garlic seedlings.
4. After the pork is cooled, cut into pieces, not too thick. Then, stir-fry the oil in the pot again, stir-fry the cooked meat slices, and stir-fry the oil in the shredded pork. After stir-frying, add the prepared lobster sauce, sweet noodle sauce and bean paste, stir-fry the red oil so that the red oil is evenly distributed on the pork.
5. Put the freshly cut garlic roots into the pot, stir fry for half a minute first, then add a spoonful of edible salt when the time comes, and then add a spoonful of sugar to continue to stir fry evenly. Stir-fry evenly, add garlic leaves and continue to stir-fry until the garlic leaves are broken.