400g pork belly / 10g bean paste / 50g garlic sprouts, 10g millet pepper / appropriate amount of ginger / 4g garlic clove sweet noodle sauce / 4g light soy sauce Step 1. Put the pork belly in cold water and add Sichuan peppercorns + ginger slices + cooking wine.

After the water boils, continue cooking for about 20 minutes.

Cook until the pork belly can be rubbed thoroughly with chopsticks.

2. Remove the pork belly and put it in cold water to cool, dry it and slice it into slices.

Cooling and drying can reduce oil popping.

3. Dice the millet pepper, slice the garlic cloves, and cut the garlic sprouts into sections.

4. Heat oil in a hot pan, stir-fry pork belly until slightly curled, add bean paste and stir-fry evenly.

5. Add millet pepper + garlic slices and stir-fry until fragrant, add light soy sauce + sweet noodle sauce + white sugar, stir-fry evenly.

6. Add garlic sprouts and stir-fry until raw.

Stir-fry the garlic sprouts for about 15 seconds or until they are green.