Accessories: Pixian bean paste, douchi, green garlic sprout, dried sea pepper, cooking wine, ginger and green pepper.

Practice: Wash and scrape the pork belly, put it in a clear water pot and cook it (add 2 slices of ginger and half a onion) until it is 7-8 ripe, then cool and slice it.

Add peanut oil to the wok and bring to a boil. Add the sliced meat and shredded ginger and stir fry. Stir-fry the sliced meat to give oil, which is a little curly. Add Pixian bean paste, lobster sauce and sea pepper (shredded), stir-fry and add a little sugar and a spoonful of cooking wine. Then add green pepper and green garlic seedlings (cut into sections).

Add a little soy sauce, chicken powder and salt and stir-fry for a while before cooking.