500 grams of pork chop, 50 grams of flour, 60 grams of Shaoxing wine, 50 grams of soy sauce, 90 grams of sugar, 80 grams of vinegar, appropriate amount of onion, appropriate amount of raw flour and appropriate amount of sesame oil.

[production process]

① Chop pork chop into small pieces of about 1 inch, mix well with 20g Shaoxing wine and salt, and then mix well with proper amount of raw flour, flour and water. (2) Mix 35g of soy sauce, sugar, vinegar and Shaoxing wine, and add water to raw flour water to make juice for later use. (3) Heat the pot and oil it. When it is six-ripe, put the pork chops into the pot one by one and fry them until they are crusted, remove the adhesion, and fish up the minced meat. When the oil temperature rises to 70%, then put the pigs into the pot and fry them until the shells are crisp and fish out. (4) Leave a little oil in the original pot, stir-fry the onion and take it out, that is, put the ribs in the pot, quickly put the prepared sauce in the pot, stir-fry it constantly, and pour in sesame oil.

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