Cooking Steps

1. 

   Step1:1. Add 7 and 8 pieces of scallion, ginger and pepper to the pot with skin and pork in cold water. Boil the rice wine properly. 2. Skim the floating foam. Cook until it is eight ripe. Take out and cool naturally. 3. Cut the meat into thin slices. Slice the ginger and garlic. Slice the scallion into oblique sections. 4. Pat the white part of the green garlic with a knife. Cut the sections for standby. 5. Heat up the wok. Add oil and stir the chili, Chinese prickly ash and scallion, ginger and garlic. 6. Stir the lower meat slices until the color of the meat slices becomes transparent. Roll the edges slightly. 7. Stir the meat to one side of the wok. Stir the bean paste. Stir the red part. 8. Add the soy sauce or sweet sauce to mix the color properly. Stir evenly. 9. Stir the green garlic, cooking wine and sugar to taste well Out of the po