Rub the pork shoulder with 3% salt.

Wrap in plastic and refrigerate for at least half a day.

Remove wrap and boil the pork in lukewarm water, skimming off any scum.

Rinse pork when it boils.

Change the water, add pork, green leek parts, and garlic.

Simmer on low heat for 1 hour.

Cool pork in the pot after boiling.

Cut into bite-sized, thin slices (5-10mm).

Finely chop 10 Sichuan peppercorns.

Crush and chop the douchi beans.

Tear cabbage leaves and slice the core.

Chop the green pepper after removing seeds.

Mince the garlic and ginger; prepare the doubanjiang.

Combine sauce ingredients.

Steam the green pepper and cabbage in boiling, salted water for 10-15 seconds and drain.

Heat vegetable oil in a frying pan.

Cook doubanjiang, garlic, and ginger until fragrant.

Add leek and quickly add the sauce.

Stir-fry for 100 seconds, then add cabbage.

Cook for another 20 seconds.

Finish with sesame oil and serve.