Raw material:

       Laoganma spicy sauce60g、Pork belly 300g, vegetable oil 50g, broad bean paste 10g, ginger 5g, garlic 5g, garlic seedling 5g, salt 2g, MSG 1g, sugar 1g, soy sauce 2g, Goulon seed 5g, water 20g.

How to do it:

       1. Cut the pork belly into large pieces and place in a pot under cold water. Heat and cook until cooked. Strain out the slices, shred the ginger, slice the garlic, cut the garlic sprouts into sections, and mix the gravy with water to make gravy.

       2. Heat the vegetable oil until it is 70% hot, fry the pork belly until the meat slices are curled (about 40 seconds), strain out and set aside.

       3. Leave about 20g of oil remaining in the pot. Add shredded ginger and garlic slices to the pot and sauté until fragrant. Add bean paste, Laoganma spicy sauce, and pork belly and stir-fry for 10 seconds. Add garlic sprouts, sugar, salt, soy sauce, monosodium glutamate, and water cornstarch. Put it in the pan and continue to stir-fry for about 10 seconds.