Ginger shredded, washed with skin and sliced into a bowl, sprinkle with a little ginger, transfer to soy sauce, soy sauce, sugar, dry starch and mix well, topped with sesame oil and marinated
The fragrant dried seeds are rinsed with water and cut into strips for use; the red sweet peppers are stalked to the seeds and shredded, and the shallots are washed and cut into sections for use; after the parsley is washed and removed, the knives are patted with a knife and cut into sections.
After the pot is hot, fill the oil. After the oil is warmed up, put the cured meat into the pot and stir-fry until the oil is out.
With the base oil in the pot, put the remaining ginger, red sweet pepper and green onion into the pot to make the medium and small fire musk pot, pour the fragrant dried seeds into the pot and stir fry; stir until the scallops are slightly scorched. When adding a proper amount of salt, stir fry evenly
Return the fried pork to the pan, spray a little cooking wine in the pan and stir well.
Pour the sliced parsley into the pot, stir it quickly with the material in the pot, pour a little soy sauce into the pot and stir well.