1, chop the fat and lean meat into cubes.

2, cut ginger and garlic into minced.

3, the pan is hot and put the lard, when the oil is hot, put the diced meat slowly stir fry on medium heat, and then pour in the cooking wine.

4, when the meat out of oil into a small amount of sugar coloring, and then add ginger, garlic continue to stir-fry flavor.

5, add one and a half tablespoons of garlic sauce, one and a half tablespoons of soybean paste, one and a half tablespoons of soybean paste stir-fried red oil on a low flame, and then the minced meat mixed well and slow simmering, and constantly stirring.

6, add one and a half tablespoons of garlic sauce, one and a half tablespoons of soybean paste, one and a half tablespoons of soybean paste stir-fried red oil over low heat, and then the minced meat mixed well and slow simmering, and constantly stirring.

7, when the sauce flavor simmering after pouring the appropriate amount of water to continue to simmer, the longer the better.

8, until the water is dry, the sauce out of flavor, color into a bright yellowish oil can be out of the pot.

9, the simmering sauce into a bowl.

10, hot and sour seasoning: first to the bowl with two spoons of soy sauce, a spoon of vinegar, ginger and garlic water, a spoonful of sugar, a spoonful of red oil chili pepper, a small spoon of pepper, MSG and chicken essence, a small half spoon, and then add a small bowl of broth, hot a little leafy vegetables, and then finally picked into the boiled rice, and then scooped up a spoonful of sauce, sprinkle on the scallion that is complete.