1. cook pork with ginger slices and octagons. Boil, skim and froth. Cook in the wine. Turn off the fire after 20 minutes. Simmer overnight
2. wash garlic moss and cut it for standby
3. prepare prepared pork slices for spare
4. slice ginger and garlic, chop Pixian bean petals for several times
5. pour a little oil into the pan, and stir in the meat slices until golden and oil (this is the step to make it fat and not greasy)
6. add ginger and garlic, dried chilli and some Pixian bean petals to taste in advance
7. continue to print more oil for a while
8. stir fry with garlic bolt, add the remaining part of Pixian bean flap, add a little sugar to bring fresh
9. stir fry until garlic bolt is slightly wrinkled