1. Wash pork belly and cut it into small pieces, wash tofu and cut it into pieces about 0.3 cm thick, cut garlic seedlings into sections obliquely, chop Pixian bean paste and shred ginger.

2. Put the oil in a hot pan, put the tofu in one piece, fry one side until golden, and then turn it over. Finally, fry it until both sides are golden, then scoop it out for later use. Add the remaining oil into the pot, stir-fry the pork belly until the meat becomes discolored, and add two teaspoons of cooking wine to stir well.

3. Add Pixian bean paste and shredded ginger, stir well, add the previously fried tofu, add two teaspoons of soy sauce, stir-fry until the color is the highest, add boiled water that has not covered all the ingredients, add appropriate amount of salt, chicken essence and spiced powder, cover the pot, and cook on low heat for about 20 minutes.

4. Open the pot cover, turn to high heat, thicken the soup, add the garlic sprouts, stir well, pour in the wet starch, stir well and thicken.