1. Prepare ingredients: Jiangdou, big oil, pork essence, minced green onion and ginger, garlic cloves.
2. The Jiangdou is cut into a hob with a knife, into oblique strips.
3. Slice the pork essence, use salt and starch, and marinate for 10 minutes.
4. The shredded jelly beans are placed in a pot of boiling water, the cooking oil is dripped, and a little bit of edible salt is sprinkled (so that the blanched jelly beans can remain bright green in color). The blanching is to soften the jelly beans.
5. Put it into the basket and cool it with cold water to make it crispy and chewy.
6. Put large oil in the pot and bring to a boil.
7. Add the marinated meat and stir fry.
8. Remove the meat slices after they change color.
9. Saute the chopped green onion and ginger with oil in the bottom of the pot.
10. Pour in Jiangdou, stir fry, add salt, thirteen incense, light soy sauce, add water and simmer.
11. Pour in the meat slices and stir fry, add the garlic cloves smashed with a knife (the garlic and Jiangdou meat slices are the time when the garlic is put in).
12. When the soup is almost dry, turn off the heat and serve.
