Wash the garlic and change the knife into a long thumb.
Pig hind leg meat, cut into three fat and thin silk, good with water starch slurry
Onion ginger, spare
Heat the wok with hot oil, shredded pork, stir fry white, set to the side of the pot, keep the fire, stir the onion ginger, sauté the garlic, stir fry a few times, and stir fry a few times along the pork. Cook the soy sauce in the pot, sprinkle with salt, stir fry evenly, and serve.
The roots of the garlic cloves are about half-finger and the part of the head is very heavy. The middle part is the best, and the rest are old. Don't drown, otherwise it's softly collapsed - all the legends of drowning are all unreasonable. There is only one purpose for this practice, which is "fried", but the entrance is boring. Do not move the pork when it goes down. The part that comes into contact with the oil turns white. When you use the shovel, you can easily stir it. Full fire, no more than one minute