1. Soak the sweet potato flour in one roll, about half an hour or more
2. Marinate the shredded pork with ginger, dark soy sauce, light soy sauce, and cooking wine for half an hour, and then coat with cornstarch 5 minutes before putting it in the pot
3. Shredded kimchi
4. Heat up the wok, heat the oil to 7 minutes, add the shredded pork and spread it out.
5. Re-pour the oil, and slowly fry the garlic slices, ginger shreds, and a spoonful of bean paste over low heat to create a fragrance.
6. Add the kimchi and stir fry, then remove the sweet potato flour and put it in the pot.
7. Stir-fry evenly, pour in a spoonful each of dark soy sauce and balsamic vinegar, and 2 spoonfuls of light soy sauce. Add some boiling water and cook for about 6-8 minutes. The sweet potato flour will be cooked.
8. Then add the shredded pork, stir-fry quickly and evenly, sprinkle with pepper, and take it out of the pan immediately.
9. Sprinkle with chopped green onions.
Tips:1. The shredded pork must be fried separately and served when it is 8 minutes old. When the sweet potato flour is cooked, put it in, and stir-fry evenly and quickly. This way, the shredded pork can be kept fresh and delicious.
2. If you like spicy food, add a spoonful of bean paste~
