Ingredients: Jiang Mo150g, chopped green onion150g, minced garlic150g, 30 Chinese prickly ash, and appropriate amount of pepper flour.

Accessories: cooking oil 100g, vinegar 300g, soy sauce 250g, cooking wine 250g, sugar 50g and chicken essence 30g.

1. Wash pork and chop it into minced meat.

2, coriander to the old roots of yellow leaves, washed, properly controlled water, chopped.

3. Wash and cut onions, ginger and garlic.

4. Stir the meat stuffing with cooking wine, soy sauce and a little cooking oil.

5, hot pot cool oil, add pepper when the oil temperature is high.

6. Add the pork stuffing into the fragrance and stir-fry until the pork stuffing is scattered.

7. Add pepper powder, onion and Jiang Mo, stir fry, then add soy sauce, cooking wine, chicken essence and vinegar and cook for 2 minutes, then turn off the heat.

8. Wait a moment, then stir the coriander in the pot, then add the minced garlic and stir again, and you're done.