Mix meat with soy sauce and potato starch. Let it marinate for 1 hour.
Heat oil and fry garlic and XO sauce for one minute, then add onions and yellow pepper and stir-fry 2-3 minutes.
Add meat and stir fry just until it loses its pink color, then add
sugar, salt, and rice wine and stir another minute, then mix 2
tablespoons of potato starch with 2 tablespoons of water and pour into
wok. Stir until it thickens, then serve.