1. Boil the venetian leaves in boiling water and cut into shreds, add salt to the shredded pork, cook wine, and starch by hand, marinate for 10 minutes
2. Heat oil in a pan, pour shredded pork and stir fry
3. Add light soy sauce and stir-fry well with Laoganma sauce
4. Add appropriate amount of water, add venetian shreds, and add sugar
5. Cook over medium heat, leaving 1/3 of the soup
6. Bring out the pot, serve on a plate, add a coriander to garnish
