1. Heat a clean pot, hold the lean pork with your hand so that the skin sticks to the bottom of the pot, remove the pork from the pot when the skin is golden brown, and scrape it clean under water

2. Take a clean pot, fill it with water that can approximately cover the meat, add ginger and garlic slices, scallions, and peppercorns, and bring to a boil to bring out the scent

3. Fish it out and put it in the freezer for 3 to 5 minutes

4. Cut the ginger and garlic into foam; cut the garlic cloves into horse-ear-shaped segments

5. Chop the bean curd and edamame into thin slices

6. Take the pork out of the freezer, and slice it into thin slices while it's still cold and hot inside

7. Add oil to the frying pan, add the meat to the pan, and then add the bean curd and edamame, and yellow wine to the pan in a medium heat. Stir-fry the meat with black bean paste and yellow wine over medium heat until the meat rolls up into a nest shape

8. Push the meat to the edge of the wok and stir-fry the ginger and garlic

9. Stir-fry the sweet noodle sauce, soy sauce, and chicken powder until they are evenly seasoned, and adjust the salt as appropriate

10. Stir in the green garlic segments and stir-fry until they break into pieces