1. Choose fatter pork belly with a width of about 4cm. The meat will shrink when stir-fried. For Pixian Douban, choose the lighter color.

2. Put the pork belly and ginger in a pot with cold water, bring to a boil over high heat, and skim off any foam.

3. Add Sichuan peppercorns, turn to medium heat, cover and cook for 8 minutes.

4. Just use chopsticks to pierce the pork skin, take out the pork belly and let it cool. It will break apart easily after being cooked for a long time.

5. Cut the cooled pork belly into thin slices with the skin side down, as thin as possible, so that the finished dish will look better.

6. Cut the garlic sprouts into diagonal sections, and separate the stems (white) and leaves (green). Because they require different heating times to mature, they need to be cooked in two times.

7. Heat a little oil in the pan, add the meat slices and stir-fry over medium heat until the meat is oily and begins to roll.

8. Put the meat slices to the side and stir-fry the Pixian bean paste until fragrant.

9. Add the garlic stems (white), sugar, and appropriate amount of salt (according to each person's taste) and stir-fry until the garlic sprouts are broken, then turn off the heat.

10. Add garlic leaves and stir-fry until evenly distributed.

11. Plate and serve.