1) Boil the water in the pot, and then add the sprinkled ginger, garlic, onion and pepper to cook together. Add pork, and when the meat is half done, it can be fished out. It's best not to pass it, and don't wait until it's completely cool before cutting it, which will easily cause fat and thin separation. You can soak the surface in cold water to prevent it from being sliced when it is hot.

2) Remove the onion, ginger, garlic and pepper from the stock, heat it, add sliced wax gourd or radish to cook it, and add a little salt and chicken essence to make delicious "Lian".

3) Wash the green peppers and cut them into triangles for later use. Cut dried tofu into triangles for later use. Wash the garlic sprouts and cut them into diamonds for later use. Prepare Pixian bean paste and sweet noodle paste (or lobster sauce).

4) Pour a little oil into the wok. When the oil is hot, use a spatula to spread the oil all over the pan wall. Then discard it and add cold oil again. This effect is to coat the pot with an oil film, so that the meat slices will not touch the pot when put in the pot. When the oil temperature is 40% hot, stir-fry the sliced meat until it rolls (commonly known as Dengzhanwo), then pour in Pixian bean paste and sweet noodle sauce (or lobster sauce), stir-fry the sauce and sliced meat several times, add a little soy sauce to color it, and add a little sugar to enhance the flavor.

5) Finally, add dried bean curd, green pepper and garlic seedlings and stir fry. Add a little salt and chicken essence and stir-fry a few times.