Ingredients: 200g pork belly, 2 green garlic.

Accessories: about 20 pieces of pepper, 7 or 8 pieces of ginger, 2 tablespoons of bean paste, 2 tablespoons of cooking wine, sugar 1 tablespoon, salt 1 tablespoon, and soy sauce 1 tablespoon.

Exercise:

1. First, put the meat in a cold water pot, add ginger slices, add a tablespoon of cooking wine, boil the water with high fire, then turn to medium heat and cook for about half an hour.

2. You can poke with chopsticks and turn off the fire when there is no blood flowing out.

3. Cool the cooked meat and cut it into thin slices. This is the place where the knife workers are inspected. It's too thin. It will break when fried. It's too thick to blow up the lamp socket.

4. Cut the green garlic oblique knife into inches.

5. Pour the oil into the wok, heat the wok with high fire, put the meat slices into the wok, stir-fry until the meat slices are curly and the fat is transparent, so that the pork is fried and not greasy.

6. Then push the meat to one side of the pot, pour in the pepper, stir-fry the bean paste, and when the oil turns red, you can pull the meat out and stir it evenly.

7. Pour in green garlic, cooking wine, salt, sugar and soy sauce and stir well.

Nutritional value:

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; Compared with pork in other parts, refined pork is rich in high-quality protein, with less fat and cholesterol, which can be eaten by the general population in moderation. Besides protein and fat, it also contains calcium, phosphorus, iron, thiamine, riboflavin and nicotinic acid. Braised pork also contains hemoglobin, which can supplement iron and prevent anemia. Hemoglobin in meat is more easily absorbed than that in plants.

Green garlic contains protein, carotene, vitamin B 1, B2 and other nutrients. Its spicy taste mainly comes from capsaicin, which has the function of invigorating spleen and promoting digestion. It also has a good bactericidal and bacteriostatic effect, and can effectively prevent diseases caused by environmental pollution such as influenza and enteritis. Green garlic has a certain protective effect on cardiovascular and cerebrovascular diseases, which can prevent thrombosis, protect the liver, induce the activity of liver cell detoxification enzymes, block the synthesis of nitrosamine carcinogens, and play a certain role in preventing cancer.