Cut the pork into a piece of meat and put it in a storage bag. The vegetables are all cut into pieces of a bite size. Add white liquor, soy sauce, minced garlic, ginger and salt to the fresh-keeping bag, knead and marinate for more than 15 minutes.
Prepare the seasoning juice. Put the sugar, vinegar, soy sauce, ketchup and starch in a small bowl and mix well.
The marinated pork balls are placed in the starch and the pork balls are covered with starch.
Pour oil into the pan. After the oil is hot, put in a pork ball, keep the medium and small fire, and fry the pork ball until the surface turns golden.
Tips: You can put a little more oil when you fry, and then fry it and then pour out the excess oil.
Put all the vegetables, stir fry together, stir fry until the onions become a bit transparent.