1. Slice the pork belly, stir in some salt and cooking wine and marinate for 15 minutes;
2. Water chestnut, peeled, washed, hob cut into pieces for later use
3. Heat the pan with hot oil, pour out the hot oil and pour in the cold oil so that the fried meat will not stick to the pan. Pour in the pork belly and quickly stir-fry for about two minutes. The meat slices are white and translucent.
4. Pour the sliced ginger and stir fry until fragrant, add the rice whites, stir-fry on high heat until the rice whites are burnt, about two minutes, if it is too dry, add some water
5. Add salt and sugar to taste and stir fry for 10 seconds
6. Finally thicken the starch with water, add a little chicken essence and stir-fry evenly.
