First, use about 4 slices of ginger and cut into a puree, squeeze or twist out the ginger juice with a tea bag, heat up the oil in a wok, sauté the garlic, dry onion, and ginger slices, add the vegetable core, stir fry at least a little soft, Add chicken powder or salt, stir-fry with a little sugar, cover and simmer for no more than 1 minute, then pour in ginger juice, sesame oil, and a little cornstarch water to bury the gravy, and it's done.