🟢材料：
馬鈴薯 2 個
豬肉 200 克
薑、蔥 適量
紹酒 1 湯匙
白醋 1 湯匙
澱粉 1/2茶匙
糖、胡椒粉 少許
鹽、油 適量
熱水 約半杯

🟢做法：
1️⃣ 將馬鈴薯切粒，水中加入1湯匙白醋浸泡一會。
2️⃣ 豬肉切粒，加入薑蓉、少許胡椒粉、適量的鹽、少許糖、半茶匙澱粉和少許食油拌勻，醃 15 ~ 30 分鐘。
3️⃣ 先爆香薑蒜，然後放在一旁，下豬肉煎到微黃，灒入紹酒。加入馬鈴薯，倒入約半杯熱水，煮到馬鈴薯軟熟即可。
4️⃣ 測試一下馬鈴薯是否軟腍，轉小火調味，加適量的鹽、糖和老抽（如要顏色深一點），再加入蔥作點綴，即可上碟享用。

🟢Ingredients:
Potatoes – 2 pieces
Pork – 200 g
Ginger, Spring Onion – as needed
Shaoxing wine – 1 tablespoon
White vinegar – 1 tablespoon
Cornstarch – 1/2 teaspoon
Sugar, White pepper powder – a small amount
Salt, Oil – as needed
Hot water – approximately 1/2 cup

🟢Cooking Directions:
1️⃣ Cut the potatoes into small cubes and soak them in water with 1 tablespoon of vinegar for awhile.
2️⃣ Cut the pork into small cubes, add minced ginger, a pinch of white pepper powder, salt to taste, sugar to taste, 1/2 teaspoon of cornstarch, and a little cooking oil. Mix well and marinate for 15-30 minutes.
3️⃣ Sauté some ginger and garlic in a pan and set aside. Fry the pork until slightly browned, then add 1 tablespoon of Shaoxing wine. Add the potatoes and about 1/2 cup of hot water. Cook until the potatoes are soft.
4️⃣ Test whether the potatoes are tender, turn to low heat and season with an appropriate amount of salt, sugar, and dark soy sauce (if a darker color is desired). Add spring onions as a garnish and serve.

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