The ingredients consist of three liang of pork (skinless), one or two qian of vegetable oil, 4 qian of soy sauce, 2 qian of wet starch, 1,25 qian of stock (or plain water), onions, ginger, garlic, cooking wine, Vinegar and a little salt.

Cooking method 1. Cut the pork fat and lean meat into thin slices, the thickness should be even; cut the green onion into inch strips, cut the ginger into fine pieces, and cut the garlic into slices.

2. Use a penny of wet starch and stir it with the meat slices to make the starch stick to the meat slices. Do not make it too thin.

3. Take 5 ounces of vegetable oil for frying. After it is heated, add the mixed meat slices. After adding the oil to the meat slices, stir them continuously to prevent them from sticking. Fry until medium cooked and remove from the pan, pour off remaining oil.

4. Take stock (or white water), soy sauce, vinegar, salt, and wet starch, mix them together, and stir well to make a sauce.

5. Put a little vegetable oil in the wok, heat it up, add onions, ginger, garlic and fried meat slices, stir once, then add cooking wine, pour in the sauce, stir Flip, add a little vegetable oil, and serve.

Cooking Instructions: If the meat is too oily, use A oil. It should not be too cold or too hot. If the oil is too cold, the starch will easily fall off. If the oil is too hot, the meat will stick to a ball and become burnt on the outside and raw on the inside.