1. Prepare all the materials.
2. Wash the green onions and cut into diagonal sections. Slice the ginger and divide the garlic into two parts. One part is flattened and peeled, and the other part is minced.
3. Wash the pork belly and cut into small pieces, so that it will be cooked easily in the pan.
4. Heat the pot to boil water, put all the ingredients in the pot (just put the garlic into the flat part, and the minced garlic will be used for later), and add a little salt.
5. After the water boils, put the pork belly in the pot and cook until cooked through.
6. Remove the cooked pork belly, let it cool, and then slice it into thin slices.
7. Heat oil in a pan until it smokes slightly.
8. Fry the remaining minced garlic in the pan to create a fragrance.
9. Put the cut pork belly in a pot and fry on high heat until it is slightly rolled up.
10. Add two spoons of lees, then add a little water and light soy sauce.
11. After stir-frying the lees evenly, add chicken essence and sugar, and continue to stir-fry.
12. Stir fry for about a minute, shovel into the dish.
Tips:1. For pork belly, choose three-point fat and seven-point thin meat, so that it will be chewy and not greasy.
2. When cooking pork belly, you can use chopsticks to test whether the meat is well cooked. What can be easily penetrated means that it is already possible.
3. Before cutting cooked pork belly, let it cool to avoid scalding. Cut the meat as thin as possible for better taste.
