Preparation materials: 30g lard, pork belly 100g, carrot 30g, 2 cloves of half garlic, one spoonful of soy sauce, 20g ginger, one onion, 2 spoonfuls of cooking wine, celery 100g, half onion, 2 sea cucumbers, pork belly 100g, and appropriate amount of salt.

Production steps:

1. Cut all materials for use.

2. Slice the lunch meat and fry it in oil.

Carrots and celery are also oiled.

4. Boil the water, add the sea cucumber and a spoonful of cooking wine, remove and drain.

5. Add 30 grams of lard.

6. Add pork belly and stir fry to change color

7. Add onion, ginger and garlic. Continue to stir-fry

8. Add a spoonful of cooking wine.

9. Add onions and soy sauce. Continue to stir fry

10. Finally, add sea cucumber and oiled carrots and vegetables.

1 1, add salt, stir-fry evenly and then take out the pan.