The dish is prepared by stir-frying fallopian tubes (sometimes the uterus)[1] of pigs and serving chopped with vegetables and sauce such as Kung Pao sauce[2] or soy sauce with ginger and onions;[3] the meat is relatively flavorless but is a good vehicle for the sauce. Other protein sources such as dried shrimp may be added.[4] The texture of the meat has been described as combining crunch with springiness.[1][2]
Although traditional, the dish is not often served in Singapore.[4]
