1. Wash the pork belly in a pot under cold water, add 3 slices of ginger, 2 star anise, a little rice wine or cooking wine, cook until chopsticks can penetrate the pork belly, remove slightly cool and cut into thin slices
2. Sliced meat
3. Wash the garlic sprouts and drain the water, remove the leaves and cut them separately, cut the leaves into sections, cut the stems with an oblique knife, and slice carrots
4. Mince garlic, shred ginger, prepare bean paste
5. Heat oil in a pan, add garlic and ginger to a low heat pan until the color turns slightly yellow
6. Turn to high heat, add the meat slices and stir fry until the meat becomes transparent
7. Add a teaspoon of red-oiled watercress, an appropriate amount of five-spice powder, and quickly stir-fry for a while
8. Add green garlic stalks and stir fry until broken
9. Add the garlic leaves and stir-fry until they are broken, and stir-fry for a while. The leaves will not be green after a long time.
10. Out of the pot
11. Come again
Tips:The bean paste is very salty. Do not add salt and soy sauce. You can put the five-spice powder or leave it on. If you like, cut the meat into large slices and thinner to get the effect of the roll. My cut is a bit thick
