1) Pork belly is cut into 2mm thick slices. Wash the garlic seedlings and cut them into 3 cm long sections. Wash the dried radish and cut it into pieces as long as the garlic seedlings. Slice the small red pepper obliquely. Peel ginger and cut into pieces, and press garlic into garlic paste.

2) Don't pour oil into the pot, put pork belly slices, stir-fry pork slices over medium heat, and take them out for later use after the oil turns discolored.

3) Stir-fry Jiang Mo and garlic with pork belly oil (add a little vegetable oil if it is not enough), add garlic sprouts, dried radish and red pepper, stir-fry for about 4 minutes, add seasoned lobster sauce, stir-fry with soy sauce, sugar and a little water.

4) Then pour pork belly slices, stir fry for 2 minutes, and pour sesame oil into the pot.

Super? Wordy:

* * Xiaoshan dried radish is a kind of delicious pickles, said to be pickles, but it has some My Sweetie flavor. Besides the usual porridge and side dishes, it is also a great raw material as a side dish.

This vegetable is called garlic sprout in Beijing, but people in many other cities call it garlic sprout. They call it garlic sprout, and we also call it green garlic. Every time I cook with garlic sprouts and green garlic, I have to stay here all the time? Long-winded, so as not to misunderstand.

* * Douchi sauce is a seasoning often used in daily cooking. Good lobster sauce can add flavor to your dishes. If you are not a skilled chef, the use of lobster sauce can also ensure that the taste of your dishes will not be too different. Fulinmen's flavored douchi has more flavor and stronger flavor than Laoganma's douchi.

* * If you use other dried radishes instead of Xiaoshan dried radishes, remember to soak them in light salt water to remove the salty taste before using them. Soaking pickles in light salt water will precipitate faster than soaking salt in clear water, saving time.