500g pig hind legs, 4 green garlic buds, 1 ginger, 2 garlic cloves, 3 green onions, 1 pepper, 1 tablespoon lobster sauce, 1 tablespoon Pixian watercress, 2 teaspoons of yellow rice wine, 1 teaspoon of chicken powder,/.

The practice of covering cooked pork with rice;

1. Wash and heat the pot, pick up the pork, stick the skin down on the pot, burn it to golden brown, then take it out and scrape it clean.

2. Pour water into the pot, add onion, ginger, garlic and pepper, and bring to a boil.

3. Put the pork in the pot, cook until it can be penetrated by chopsticks, take it out, and immediately put it in the freezer for 3-5 minutes.

4. Ginger and garlic are minced, and green garlic seedlings are cut into oblique sections. Chop the watercress and lobster sauce, and take out the pork slices from the refrigerator.

5. Heat the wok, put the oil in, add the meat slices after the oil is hot, add the watercress, lobster sauce and yellow wine, and stir fry over medium heat until the meat slices are rolled up. Shovel the meat to one side of the pot, add ginger and garlic and stir-fry until fragrant.

6. Add sweet noodle sauce, soy sauce and chicken powder and mix well. Finally, add the green garlic seedlings and fry them until they are broken.