1. Slice ginger, cut garlic into pieces, and cut green garlic into pieces for later use.
2. Boil the pork belly for 5 minutes (this is better for cutting), cut into thin slices, as thin as possible, in a suitable size, and set aside.
3. Pixian Doubanjiang spare.
4. Put a little peanut oil, wait until the oil is hot, pour in the pork belly. Stir-fry until the surface of the meat is golden brown, put it on the plate and set aside.
5. Put a little peanut oil, a little pepper, add ginger and garlic until fragrant, add the raw garlic stalks, and the fried pork belly, add a spoonful of Pixian bean paste, stir fry, and a spoonful of cotton sugar to continue stir fry. Stir-fry for 2 minutes, add a little light soy sauce, and add the leaves of raw garlic. Put the salt out of the pot.
Tips:1. Cut the pork belly as thin as possible to make it less greasy.
