1. Break off the leaf petals of pickled vegetables and soak in clean water for about 10 minutes to remove excessive saltiness
2. Cut lean meat, cut the lean meat into thin slices or strips.
3. Add 1 teaspoon of salt, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 1/2 tablespoon of soy sauce, a little cornstarch and cooking oil to the cut lean meat, stir well, and then marinate for about 15 minutes
4. Then, cut the soaked pickles with an oblique knife into thin slices and put them in a bowl for later use
5. Next, take 2 cloves of garlic, cut some shredded ginger and green onions, remember to separate the white and green onions
6. Heat up the pan, then pour in the right amount of cooking oil. When the oil is 50% hot, pour in the marinated lean meat, fry and serve.
7. Then, pour a proper amount of cooking oil into the pan, fry the garlic until it turns yellow, then add shredded ginger and green onion, fry the aroma, add pickles, and continue to fry for half a minute
8. Immediately afterwards, pour the green onion and the fried lean meat into the pot, add some starch water, and stir fry with the pickles until the soup is thick and ready to be taken out of the pot.
