1. Cut the rosacea into shreds.
2. Cut the pork into thin strips, mince the onion, ginger, and garlic.
3. Put oil in the pan, add the shredded pork and stir-fry 60% of the heat. Add cooking wine and dark soy after changing color.
4. Add green onions, ginger, and garlic.
5. Add rose head vegetables and stir fry.
6. Add chicken essence and stir-fry evenly.
7. Serve into the plate.
