First of all, prepare the materials, 400g pork belly, 250g green garlic, onion, ginger, garlic, dried red pepper, 8 Chinese prickly ash, Pixian bean paste 1 tablespoon, cooking wine, sugar and soy sauce. Practice 1, pork belly with skin in cold water, add 8 pieces of onion, ginger and pepper, and boil the yellow wine in moderation. 2. Skim the floating foam, cook until it is 80% mature, take it out and cool naturally. 3. Slice the meat, slice the ginger and garlic, and cut the onion into oblique sections. 4. Pat the white part of the green garlic with a knife first, and then cut it into sections diagonally for later use. 5, wok on fire, add a little oil stir-fried pepper, pepper and onion, ginger and garlic. 6. Stir-fry the meat slices until the color of the meat slices becomes transparent and the edges are slightly rolled up. 7. Put the meat to one side of the pot, add Pixian bean paste (you can chop it first) and stir-fry the red oil. 8. Add a little soy sauce or sweet noodle sauce to color appropriately, and stir-fry evenly with the sliced meat. 9, add green garlic, order a little cooking wine, and the sugar can be cooked, sweet and delicious.