Ingredients: 5g of pork hind leg and 15g of green garlic. Accessories: 4g Pixian watercress, 1g sweet sauce, 75g melted lard, 1g soy sauce and 15g cooking wine. Practice:

1. Clean and cut into .3 cm long knots.

2. Heat the oil in the pan to 5% heat, add the meat slices, stir-fry until just cooked, cook the cooking wine, add the bean paste and lobster sauce, stir-fry until red, add the soy sauce, sweet sauce and green garlic and stir well.

3. when the green garlic is cooked, take out the pot and serve. Douban should be fried red, and the meat is spicy. The green garlic should not be fried for a long time, and it should be cooked quickly to keep the emerald green.