taro 1 5gm

lean pork (tenderloin) 3gm

garlic rice 1 large (about 1 petals in size)

5 pieces of old ginger

2 tablespoons of cooking oil

1 teaspoon of salt

2ml

2. Before the taro gets wet, peel it and then cut it into small pieces, then put it into a sieve to wash it clean and control the water (keeping the hands dry can reduce the occurrence of itching)

3. The tenderloin is a lean meat connected with big ribs under the spine, which has no tendons, and is the most tender meat in pork. Wash it and cut it into thin slices.

4. Heat wok, stir-fry garlic salt and ginger slices, and pour in taro pieces and stir fry.

5. During this period, sprinkle a little water repeatedly and shovel it to the bottom of the wok to prevent the ingredients from sticking to the wok.

6. Stir-fry until the taro is crisp and tender, pour in the tenderloin slices, stir-fry and stew for 5 minutes.

7. Add light soy sauce and carved wine, stir well, and sprinkle with kneaded nine-layer pagoda leaves.

8. Finally, add some water and simmer for 5 minutes, then turn off the heat.