condiments

Fat and thin pork

400 grams

Dried beans

30 grams

condiments

oil

1 spoon

salt

3g

White granulated sugar

1 spoon

Small onion

1 root

energy

1 block

Eight angles

1

hawthorn

4 tablets

dark soy sauce

Proper amount

step

1. Soak dried beans in water overnight.

Sun-dried beans cookbook link/cookbook /464855

2. Pork is soaked in bleeding water for a long or short time.

3. Blanch the pork in a boiling water pot for two minutes.

4. Take it out, clean it, cut it into large pieces, and cut the onion into sections. Pat ginger for use.

5. Pick out both ends of the beans and cut them into two sections for later use.

6. Put 1 spoon sugar, 1 spoon oil and 1 spoon water in the pot.

7. Cook the sugar over low heat until it melts and turns red. Add the meat and stir fry.

8. Stir-fry until the meat is evenly coated with syrup, and then add ginger, onion, star anise and hawthorn.

9. Stir-fry the fragrance, the meat is slightly browned, and pour in the right amount of soy sauce.

10. Stir-fry and color, add enough water at a time, that is, water jumps over the meat.

1 1. After boiling, turn to low heat, cover and stew for 20 minutes, then add dried bean curd, and turn to low heat, cover and stew for about 40 minutes after boiling.

12. At this time, give it a try. If meat and vegetables are rotten, season them with salt.

13. Collect juice on the fire.

skill

1. The meat is soaked in bleeding water first, and then scalded to remove blood stains before it is fragrant.

2. Stir-fry and add water, and the color looks good.

3. Add enough water at a time, bring it to a boil with high fire, stew it with low fire, and finally add salt to collect juice.