1. Wash the pork belly, put it in water and cook, put a little cooking wine and a few peppers in the water to remove the fishy
2. Transfer the cooked meat to the plate and let it cool
3. Cut the pork belly into thin slices for later use (I cut the fatter pork into thin slices separately)
4. Cut green garlic and set aside
5. Cut the green onion, ginger, garlic and set aside
6. Fry the fatter part with hot oil until golden brown
7. Add the lean part and stir fry, (so that the fried meat will not be greasy, and the lean meat will not be old)
8. Stir fry for a while and serve
9. Leave the bottom oil in the pot, add the green onion, ginger, and garlic until fragrant. Add the bean paste and fry until it is fragrant.
10. Pour the fried meat into a little cooking wine, light soy sauce, and sugar to taste, then put the chopped green garlic into the pan and stir-fry evenly, add a little salt before the pan, and the chicken essence is ready to be out of the pan
Tips:The bean paste is salty, so add salt appropriately
