When cooking in our family, we always shred, then blanch in hot water, and then burn the oil. First, it is better to fry the shredded pork, which is half fat and half thin (I feel). Then, put the skin of Shanghai stingray in the oil for a while, stir-fry it a little, and add chopped coriander stalks (without leaves) and minced garlic. (Add more minced garlic) Once stir-fried, it will be out of the pot. Anyway, don't fry for too long. The taste is mixed by yourself when it is out of the pot. Stole the teacher from his mother.