Ingredients:

500g pork leg, 4 garlic seedling, 1/2 tbsp soy sauce, 1 tsp chicken powder, 3 green onions, 1 ginger cube, 2 garlic cubes, 10 peppercorns cubes, 1 tablespoon edamame beans, moderate amount of rapeseed oil, 2 teaspoons of yellow wine, and 1 tablespoon of pi xian douzhong (pi县豆酱).

How to make it:

1. Heat a clean wok, hold the tilted part of the wok with your hand and let the pork rinds stick to the bottom of the wok, remove the pork rinds when they are golden brown, and scrape them under water.

2. Take a clean wok, pour in water that can submerge the meat, add ginger and garlic slices, scallions and peppers and cook until fragrant.

3. Cook the pork in the pot until a chopstick can penetrate. Take it out and immediately place it in the refrigerator for 3 to 5 minutes.

4. Foam the ginger and garlic; cut the green garlic sprouts into mare segments.

5. Chop the dal and edamame.

6. Take the pork out of the refrigerator and slice it while it's cold on the outside and hot on the inside.

10. Add the leeks and sauté until crumbly.