Ingredients: ribs (pork belly) 400g.

Accessories: green garlic 100g

Seasoning: Pixian bean paste 25g, sweet noodle paste 10g, soy sauce 10g, cooking wine 5g, salt 3g, monosodium glutamate 2g, vegetable oil 20g, onion 10g and garlic 10g (white skin).

working methods

1. Scrape the pork with skin connected with fat and thin, and cook it in a soup pot 10 minute. When it is ripe, take it out and cool it, and cut it into pieces 5 cm long, 4 cm wide and 0.2 cm thick.

2. Wash the green garlic and cut it into the shape of a horse's ear with an oblique knife.

3. Pixian bean paste is smashed into a paste.

4. Put the wok on medium heat, heat it with oil, and stir-fry the meat slices slightly.

5. Pour out the excess oil, add ginger slices and garlic slices, stir fry, then add Pixian bean paste, sweet noodle sauce, cooking wine, refined salt, monosodium glutamate and soy sauce, then add green garlic and stir fry until raw.

skill

1, select pork leg with fat and thin joints. When I was in cook the meat, the pork leg was cut off and the boiled skin was soft, so it should not be too rotten.

2. Stir-fry the meat slices in a hot pot, and add a little salt to stir-fry the meat slices until they spit oil and roll slightly, showing a light nest shape.