Raw materials: pork; Green garlic seedlings; Carrots (recommended); Auricularia auricula (recommended); Onion (recommended);

Seasoning: sugar; Monosodium glutamate; Pixian watercress;

1, pork, Pixian watercress and green garlic seedlings are essential. It is said that this piece of pork belly is best to have two knives on the hind legs, and the fat is four thin, six wide and three fingers. If it is too fat, it will be greasy. If it is too thin, it will be burnt. If it is too wide and narrow, it will be difficult to form. Boil the water until it turns white. When it's six ripe, take it out for later use. Take it out, let it cool and cut into thin slices. Cut the garlic seedlings into sections.

2, afraid of the oil is too heavy, simply don't put the oil, directly put the cut pork into the pot and simmer it. The temperature of the fire is properly controlled, and the pieces of meat are cooked into a nest shape, commonly known as "Dengzhanwo". Put aside, first add garlic, Jiang Mo and onions, and stir-fry them with low fire (at this time, the fire can't be too big, so as not to let the seasoning stir-fry because of the big fire, and let its fragrance slowly release).

3. At this time, the meat is basically fried. Add some sugar, a little monosodium glutamate, add black fungus and carrots, stir fry for a while, then add garlic sprouts and stir fry with fire. Be careful, don't fry the garlic seedlings to death, it will be more fragrant if fried raw!

4, the plate can be loaded. It is suggested to add some side dishes such as carrots, auricularia auricula and onions. Auricularia auricula and onions have the effect of reducing fat and cholesterol, and the combination of meat and vegetables is more balanced. In addition, onions have a significant effect on improving the taste of the whole dish.