1. Prepare pork belly, green garlic
2. Wash the pork belly and put it into the pot, add the amount of water to cover the meat, put the ginger, shallot and garlic into the pot, add salt, add the cooking wine and bring to a boil over high heat. Turn to low heat for about 40 minutes
3. The green garlic roots and garlic leaves should be divided into the pot twice. After washing, the middle part of the root should be opened and then cut into sections. The garlic leaves should be cut into sections and the roots should be separated and set aside.
4. Prepare a bean paste and pickled peppers, prepare tempeh and spare ribs sauce, ginger, shallot and garlic, prepare sugar and soy sauce, prepare vinegar
5. After the pork belly is cooked, refrigerate for a while and cut into thin slices, the thinner the better
6. Pour a little oil in the pan, put the pork slices, stir fry to get the fat, add the bean paste and pickled peppers and stir fry
7. After stir-frying the red oil, add tempeh rib sauce, stir-fry evenly with ginger, onion and garlic
8. Add green garlic roots and stir fry
9. Season with soy sauce and sugar and stir fry evenly
10. Add green garlic leaves and stir fry until soft
11. Pour in a little vinegar in Yanbian and stir evenly to get out of the pot
Tips:No need to add salt, soy sauce, soy sauce, soy sauce, soy sauce, and soy sauce all have salt
