Pork Ginger is a very common Japanese dish that is often found in bento or fast food restaurant recipes. Although it is simple and cheap, it is a taste that no one will dislike. I still have some special memories when it comes to this dish. I wanted to go to Manchester City after I graduated from Oxford with my classmates in Oxford. I stayed in Oxford to continue reading. Manda graduated earlier than us so when I graduated, I went to Manchester City to see him. I had a dinner with his friends for one night. He made this dish (I made tomato scrambled eggs). His three good friends (Germany, Everyone in Italy and the Greeks eats people and everyone says they are delicious. That night was the first time I had eaten this dish. At that time, there were some accidents. I couldn’t think of ordinary materials such as pork and ginger to make such an unforgettable taste. Perhaps it is the influence of memories and emotions. Until now, this very common "pork ginger burning" is still one of my favorite recipes for people who have always been less interested in large chunks of pork.
Cut a thin piece of pork about 300 grams; medium-sized onions cut thick.
Put the pork in the container, add 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of granulated sugar, the end of the first size of the ginger, and marinate the pork for at least 10 minutes. (If there is a Japanese flavor, you can add a teaspoon)
Heat the pan and drain the oil. Place the sliced onion and fry until it is clear.
Put the marinated pork slices in a frying pan (I keep the onion until the fire is kept at the same time) until the pork is discolored. Add the marinated pork sauce and fry until the onion turns brown. Ps: can be added with shredded raw cabbage with a plate.