2. Cut the leaves of garlic seedlings into sections, shred the stems with oblique knives, obliquely cut the peppers into sections, chop the douchi and douban, and slice the ginger and garlic.

3. Put the pork belly in the pot, add ginger, onion and cooking wine, cook until it is 8 minutes cooked, and you can easily penetrate the pork with chopsticks.

4. Take out the cooked meat, drain and cool it, and then slice it.

5. Put the meat slices in a hot pot and stir-fry until the meat slices are slightly rolled out.

6. Add ginger, garlic and lobster sauce and stir-fry for fragrance.

7. Continue to stir-fry the bean paste until the red oil comes out.

8. Add cooking wine and soy sauce and stir-fry until every piece of meat is colored.

9. Stir-fry pepper and garlic seedlings for 1 min, add salt and sugar, stir-fry evenly, sprinkle with chopped green onion and stir-fry twice before serving.

10. Put the rice on the plate.

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