1, material: fresh peas: one bowl, pig hind legs: one piece, potatoes: 2 pieces (medium size). Seasoning: onion, ginger, minced garlic: appropriate amount, cooking wine: 2 teaspoons, corn starch: 1 teaspoon, June fresh soy sauce: 2 tablespoons, milk+water: appropriate amount (milk accounts for13 of the total liquid amount), salt, sugar and white pepper: appropriate amount.

2. Materials are prepared: the pork is cut into dices with appropriate size, mixed with onion, ginger, minced garlic, cooking wine, June fresh soy sauce and starch, and marinated for about 15 ~ 20 minutes; Peel peas and potatoes, cut them into dices with appropriate size, wash off the surface starch, and soak them in clear water for later use;

3. Heat the oil in the pot, pour in the marinated diced meat, stir fry quickly until it changes color, and then take out the pot;

4. Stir-fry peas with the remaining base oil until they are cut off.

5. Pour the oil in the pot again, heat it, pour in the drained diced potatoes and stir fry until the surface is slightly golden;

6. Add water and milk to cover the diced potatoes. After the fire is boiled, turn to low heat and cook until the potatoes are cooked for 7 or 8 minutes;

7. Pour in the fried peas and cook them together until the potatoes and peas are soft;

8. Pour in diced meat and stir fry quickly, and season with salt, sugar and white pepper;

9, after the fire juice can be loaded.