1. Shred the lean meat, mix with tender meat powder, cooking wine, and refined salt for 20 minutes to taste. Squeeze the ginger slices and set aside. Pour out the ginger juice from the pickled ginger slices in the package.
2. Heat the pan with cold oil, add the shredded pork when the oil is hot, and quickly spread the fire.
3. Stir fry the ginger slices for a fragrance.
4. Add cooking wine, a little dark soy sauce, and a moderate amount of ginger sauce and stir fry over high heat.
5. Pour a small amount of vinegar along the side of the pot, stir well, lift the pot and put on a plate. O(∩_∩)O
Tips:Ps:
1. I didn't put too much seasoning, because the first ginger lai dish has been processed, so only a little old soy sauce was added to enhance the color and a little vinegar to enhance the fragrance.
2. The ginger juice in the package is very salty, so when it is used as a seasoning into the pot, it must be according to your own taste, not too salty or too light.
