I thought of this when I saw sugar being candied on a pan.
There is a restaurant that serves delicious ginger pork near my grandmother's house.
Their meat is thick and full-flavored.
So I use thick meat when I cook it with ginger.

Oil is definitely necessary under sugar. Just a bit is fine. Take care not to overcook after adding the soy sauce. Once both sides are cooked, don't flip over too many times. Recipe by Mihomiho mama recipes