Hakka wine with fragrant meat

Overview

Hakka Niangjiu has many functions, including replenishing qi, promoting lactation... This dish is a daily dietary therapy.

First mix the pork plum meat with a small amount of yellow arrowroot powder and oil.
Heat a pot over medium heat and add ginger.
Pour in appropriate amount of oil.
When the oil is hot, add the pork plums, stir-fry briefly, cover the pot and lower the heat.
Cover for a few minutes, stirring briefly in between.
When the meat is almost done, turn up the heat, add half a spoonful of Niangjiu wine and stir-fry the meat slices evenly, then add a spoonful of soy sauce, turn off the heat immediately, stir-fry the meat slices evenly and put it on a plate. Be sure to turn off the heat immediately after adding soy sauce, otherwise it will burn!
Add the fried meat to any prepared vegetables.