Ingedients:

500g potatoes
10g starch
100g pork
1.5g salt
10g soy sauce
10g minced onion
5g rice wine or sherry
10g minced garlic
25g Chinese vinegar
10g minced ginger
45g peanut oil

Cut the potatoes into thin slivers, about 2x2x50 mm. Place the slivers into a bowl of cold water after cutting to prevent oxidation. Do not soak the potatoes for longer than a half hour.

Cut the pork into thin strips, about the same size as the potato slivers. Place the slivers in a bowl and mix in the rice wine, a pinch of salt and the starch. Mix until uniform.

Heat a frying pan on the oven and when hot add about a third of the oil. Add the pork slivers and sauce to the hot oil. Mix in the garlic and ginger and stir fry until the pork slivers separate from each other. Remove the slivers from the pan and set aside in a bowl.

Wash and dry the frying pan and the put it back on the hot stove. When it is hot add the rest of the oil and then stir fry the potato slivers. NOTE: the potatoes must be drained in a colander for about 10 minutes before cooking. Once the potatoes have been added to the hot oil, stir fry for 1-2 minutes then add the vinegar and stir to mix uniformly. Add the fried pork slivers to the pan and continue stirring. When mixed evenly, add the soy sauce and the rest of the salt and stir fry for another 2 minutes. Remove from the stove and place in a bowl, add the onion and mix well.

NOTE: During the stir frying of the potatoes, immediately add some water to the pan if the pan appears too dry. Otherwise, the potatoes will burn.