Cooking Steps

1. 

   Step1:Cut the dried incense into thin slice

2. 

   Step2:Select the rotten leaves and the yellow leaves at the end of the leek, wash it with water several times, and then cut it into small sections

3. 

   Step3:Cut the streaky pork into thin slices. Shred the spicy millet. Chop the ginger and garlic

4. 

   Step4:Start cooking. Pour oil into the pan. Heat it to 70% heat. Pour in the dried oil. Spread the dried oil. Fry slowly over medium heat until both sides are golden. Shake the pan to make the dried oil evenly heated and almost colored.

5. 

   Step5:When the dried herbs are fried, push the dried herbs to the side of the frying pan. You can also put them in the pan and put them on a plate for standby. Pour ginger, garlic and millet into the pan and stir them in high heat

6. 

   Step6:Pour the pork slices into the pot

7. 

   Step7:Stir fry until discolored, then mix evenly

8. 

   Step8:Pour in 2 spoons of cooking wine to remove fishy smell, 1 spoonful of colored soy sauce for seasoning, stir well

9. 

   Step9:When the cooking wine is almost dried, pour in the leek leaves

10. 

    Step10:Stir fry constantly. Stir fry until 8 minutes ripe and soft. Pour in proper salt, 1 spoon oyster sauce and chicken essence

11. 

    Step11:Pour in a little hot water evenly, stir fry evenly and leave the pot