200g pork roast cut into slivers
20g sugar
15g chopped green onion
15g Chinese vinegar
10g fine chopped ginger
15g soy sauce
a little bit of garlic paste
1.5g salt
10g hot soybean paste(SiChuan)
15g rice wine / sherry
100g choice of bean sprouts, cucumber
50g peanut oil
red pepper or bamboo shoots; cut to size and shape of bean sprouts
1 egg
20g starch

Mix together 5g of the rice wine, a pinch of salt and the egg. Add the meat slivers and mix thoroughly. Then add 15g of the dry starch and mix again. Let sit until needed later.

Mix together the salt, sugar, soy sauce, vinegar and the remaining rice wine and starch. Add a bit of water and mix until uniform.

Heat a pan on the stove until hot. Then add the oil. Add the meat slivers to the oil and stir fry until the slivers separate from each other, about 1-3 minutes. Add the hot soybean paste, ginger and garlic and stirfry until the fragrance can be smelled. Then add the vegetable and green onions. Stir fry for a short time. Finally, pour in the rice wine mixture and stir fry until it is uniform. At this point, the dish can be transferred to a bowl and either served directly or left until ready.