Seasoning: salt 5g, ginger 15g, onion 15g, watercress 15g, corn starch 8g, soy sauce 8g, vinegar 8g and peanut oil 30g.

working methods

1. Scrape the pork elbow and simmer it;

2. Cut the stewed elbow into 2 cm cubes and chop the watercress;

3. Ginger is cut into powder and onion is cut into chopped green onion;

4. Add water into the starch bowl to make wet starch for later use;

5. Put the wok on a big fire, add the mixed oil and heat it to 50%. When the watercress is fried with red oil, add Jiang Mo, chopped green onion, soy sauce and salt, add 200ml of soup, and put it in the elbow to stir well;

6. Color the elbow to taste, thicken it with wet starch, add vinegar, stir well, and serve.