Ingredients: pig hind legs 150g, green garlic 150g, a little Pixian bean paste, sweet noodle sauce, lobster sauce, lard, soy sauce and cooking wine.

Practice: cut the skinless meat connected with fat and thin into slices 5 cm long and 2.5 cm wide. Wash the green garlic and cut it into 3 cm long sections. Heat the oil in the pan to 50% heat, add the meat slices, stir-fry until just cooked, add the wine, add the bean paste and lobster sauce, stir-fry until red, add the soy sauce, sweet sauce and green garlic and stir-fry evenly. When the green garlic is ripe, take the pot and serve.