Recipe practice: 1. Slice the pork, the thickness is similar to the back of the knife, and shred the onion, ginger and carrot. 2. Put the meat in a container, pour a spoonful of cooking wine and a proper amount of salt and marinate for about half an hour. 3. Add starch and appropriate amount of water to make the meat slices covered with starch paste, and then add a spoonful of oil to make them evenly. 4. Put more oil in the pot and heat it to 70%. Put the meat into the pot piece by piece, fry it until the skin becomes hard, remove the oil and fry it again. 5. Remove the oil control device. 6. Put a small amount of oil in another pot, pour the onion, ginger and shredded carrot into the pot and stir fry a few times. 7. Add sugar, vinegar and appropriate amount of water, stir-fry evenly, put the fried meat into the pot, and evenly wrap the juice. 8. Take it out and put it on a plate.