1. Put an appropriate amount of water in a pot and bring to a boil, add the green onion and sliced ginger.
2. Add a small handful of Chinese pepper, 1 tablespoon of cooking wine and dark soy sauce, and boil for about 2 minutes.
3. Add the pork, cover the pot and cook for 8-10 minutes.
4. Cut green garlic into small pieces.
5. The boiled pork is soaked in cold water for two minutes and then cut into slices.
6. Add a little oil to the wok, add the pork and stir fry.
7. Stir fry until the pork is browned, add Pixian bean paste and stir well.
8. Add minced garlic and stir well.
9. Add 1 tablespoon of sweet noodle sauce and 1 tablespoon of previously boiled broth and stir fry evenly.
10. Add the green garlic and fry until it is broken and ready to be out of the pan.
Tips:1. Pork belly or foreleg can be used, only fat and thin meat is fragrant when it is fried, and it is not firewood.
2. The sauce used is salty, so there is no need to add salt.
