Add minced garlic (1), rice wine (3), ginger juice or powder (0.3), pepper powder (equal amount), and sesame oil (1), which are the ingredients for pork, and season them.

Season the pork and chop the scallions while you leave it for a while.

Slice the green onion thinly, rinse it in cold water a few times, and then soak it in cold water again to remove the arin taste and slowness of the green onion.

Place seasoned pork in a heated pan and cook about 70-80% and place pork in a separate bowl for a while.

Add the stock from the pork roasting, soy sauce (4), tuna soup (2), cooking wine (4), rice wine (2), sugar (2), minced garlic (1), and pepper (appropriate amount) and bring to a boil. If you don't have tuna soup, you can add oyster sauce (1) instead.

Add pre-cooked pork and simmer until the sauce is moderately boiled down.

In the middle of the stew, large pieces of meat were cut into bite-size pieces using tongs and scissors to make it glossy. When the meat is cooked, turn off the heat, put the drained green onion on the plate, and put the boiled pork in soy sauce on top of the green onion salad.