2. Seasoning: 5g of salt, 15g of ginger, 15g of shallots, 15g of watercress film, 8g of corn flour, 8g of soy sauce, 8g of vinegar and 3g of edible oil.

3. Practice: Scrape and wash the pig's elbow and cook it over slow fire.

4. Cut the boiled pork elbow into a 2 cm grid, and chop up the watercress film.

5. mince ginger and cut onion into sections.

6. Put cassava starch in a bowl and put water in it to prepare starch and flour for reservation.

7. Put the wok on the stove fire, put the oil in the wok until it is 5% hot, put the watercress film into Chili oil, add ginger foam, onion, soy sauce and salt, add 2ml of soup, put in the pork elbow and stir well.

8. Color the pork elbow to taste, thicken it with wet starch, stir-fry it evenly with vinegar, and dish it out.