Ingredients: pork, starch, salt, cooking wine, broccoli, cooking oil, tomato sauce, sugar and rice vinegar in a ratio of one to one.

Steps:

1. Add starch to water for 4 to 6 hours, preferably overnight.

2. Choose fat and thin pork or pork belly, cut into small pieces of about 2 cm, add salt and cooking wine, and marinate for more than 30 minutes.

3. Precipitate the soaked starch at the bottom of the container, pour off the water on it, and add the starch to the cured pork.

4. If it is too dry, add wine, and catch the meat and starch evenly.

5, medium and high temperature oil into the meat, break up with chopsticks.

6. Fry into golden brown and put it on oil-absorbing paper to absorb excess oil.

7. Pour the tomato sauce into a bowl, add sugar and rice vinegar, and add a little water to make juice.

8. Blanch the broccoli with boiling water, remove it after the color darkens, and control the water for later use.

9. Put a little oil in the pot and pour in the prepared tomato juice.

10. After the tomato juice is boiled, simmer and add the fried meat.

1 1. Stir fry until the tomato juice is evenly wrapped on the meat.

12. Broccoli is placed at the bottom of the plate and cherry meat is served.