Braised pork is made of sweet potato starch and boiled in water. A little alum is generally needed to increase hardness and transparency. The dosage of alum should be controlled at 1-2‰ based on dry starch.

Production method:

Boil: 500 grams of starch, diluted with water and left for a while. After the starch is precipitated, pour out the water with floating impurities on it. According to the expected hardness of the finished product, add 2.5-3kg of water, add alum 1-2, stir evenly, put it in a cold pot, pay attention to stirring, keep it at medium heat, stop cooking when the starch turns from white to transparent, put it in a clean pot, put it in a cool place, and put it in cold water after solidification and hardening.

Deep-frying: cut into hob pieces, drain, fry in medium heat, stew until transparent, and take out (better).

Seasoning: garlic paste, shrimp oil, mahjong, Chili oil, stir-fry and stew.