The practice of braised meat in yellow sauce
Braised pork is a special dish made of pork belly, brown sugar, star anise and soy sauce. Mainly lies in stewing with slow fire for a long time, so that the meat melts in the mouth, fat but not greasy, suitable for all ages.
Prepare pork balls, mushrooms and fungus. Soak mushrooms and fungus in advance and wash them for later use. Dice meatballs, mushrooms and auricularia respectively, and mix starch with water. Onion and red pepper are cut into small pieces, and garlic seedlings are cut into small pieces for later use. Heat oil in a pan, pour in garlic sprouts and onions, and stir-fry until fragrant.
Pour in mushrooms and auricularia auricula, stir-fry, add appropriate amount of salt, stir-fry, add meatballs, stir-fry, pour in soy sauce for coloring, pour in appropriate amount of cold water, stir-fry with soy sauce, pour in starch juice, thicken, shake the pot, evenly coat the meatballs with sauce, stew the meatballs, and add in, which has a good taste.
The choice of front leg meat can be refreshing and not so fat, or you can have some pork belly and some front leg meat. Wash pork belly or front leg meat first and cut it into mahjong-sized squares. Fresh pickles are cut in the middle and soaked in water. Ginger is shredded for later use.
Fire in the casserole. Fry the fatter meat in a casserole. Then pour the rest of the meat into the pot. Add sauce, milk and coke when frying. Cover, boil, and turn off medium-low heat. Take this time to shred the pickles, start another oil-free wok, stir-fry the ginger pickles until the water is slightly dry, and put them on a plate as a base.