Core seasoning: Chubang Mushroom Noodle Sauce

Ingredients: 750 grams of cooked Erdao Pork

Accessories: 200g green garlic, 15g green onion, 15g ginger

Seasoning: 1.5g of Chubang fresh chicken powder, 30g of Chubang onion and ginger cooking wine, 2g of Chubang pure rice vinegar, 30g of Chubang mushroom noodle sauce, 15g of sweet noodle sauce, 6g of sugar, 1g of Sichuan peppercorns, a little salt

Production Method:

1. Heat the pot and add water. After boiling, add the pork, onion, ginger, pepper, and 30 grams of Chubang onion-ginger cooking wine to cook the meat thoroughly;

2. Let the pork cool and then cut into 6 cm long and 0.2 cm thick slices, fluff the green garlic and cut the green garlic leaves into sections for later use;

3. Put the pork belly in the pot over high heat and stir-fry until it spits out oil. Add the Chubang mushroom noodle sauce and stir-fry until fragrant. Add green garlic and sweet noodle sauce and continue to stir-fry. Add salt, Chubang fresh chicken powder and sugar. Wait until the green garlic is fried. After it's cooked, take it out of the pot and add Chubon pure rice vinegar.