Main ingredients:

Four ounces of lean pork.

Ingredients: onions, minced garlic, minced ginger, 1-2 green peppers and chili peppers, Sichuan peppercorns, coriander

Seasoning: one penny of sesame oil, two ounces of starch, five minutes of MSG, Five cents of soy sauce, three cents of vinegar, two cents of white sugar, one cent of Shaoxing wine, a little each of refined salt, green onion, ginger and garlic. (Sauce: water, soy sauce (for coloring), vinegar, sugar, salt, and starch to make a gravy. The specific taste can be determined according to taste)

Slice the meat smoothly or into small pieces.

Then use starch + a little flour + a little salt and water, preferably add some egg whites.

Fry the meat well. If you like, don't over-fry it and fry it once before frying.

Put the pot on the fire and add a little oil. When the oil is hot, add the peppercorns and green onions and stir-fry until fragrant, then add the gravy and cook. After the gravy thickens, add the meat and ingredients, and finally add the garlic and coriander.

Note: Do not fry the meat until it is too cooked or too hard. It is best not to use all the starch to catch the meat. A little flour will make the meat less hard and easier to taste.

Don’t be afraid not to start the pot right away when adding the gravy. If there is too much, try to use a frying spoon to move the soup to the side of the pot. The heat nearby will cause the gravy to dry up and bubble immediately