Three Cup RollIngredients: 600 grams of roll meat, 40 grams of nine-layer herb, 3 tablespoons of sesame oil, 50 grams of aged ginger slices, 30 grams of garlic cloves,1 piece of red pepper,1 tea spoon of cornstarch, 1 and a half teaspoons of oil,1 tablespoon of soy sauce paste, 1 teaspoon of vinegar,1 teaspoon of sugar, 2 tablespoons of rice wine,Three Cup RollMethod:1. Cut the roll meat into 2 cm wide cylindrical strips, blanch them, and dust with cornstarch;wash and dry the nine-layer herb for later use.

　　 2. Heat a pot over low heat, add sesame oil, then add aged ginger slices and garlic cloves, fry on low heat until they turn golden brown.3. In step 2, add the roll meat coated with cornstarch, increase the heat.
4. When the roll meat in step 3 is slightly dry on the surface, add the remaining seasonings and simmer on low heat.5. After step 4, when the sauce has reduced to a thick consistency, add the nine-layer herb and stir-fry until it collapses, then serve.

Heat the pot on low heat.stir-fry with sesame oil.Add sliced ginger and garlic, and fry on low heat until golden brown.

In step 3, add the fried spring rolls coated in cornstarch, and switch to high heat.

When the spring rolls in step 4 are slightly dried out on the surface, add the remaining seasonings and simmer on low heat.

Once the sauce in step 5 has reduced and thickened, add basil and stir until wilted.