Materials?

A piece of fat and lean meat.

Proper amount of dried oysters

Light soy sauce

Cooking wine

ginger slice

Braised pork in oyster sauce?

You can put as much as you want. This product is more delicious than Yaozhu. Rub it a few times, and the water will not be so turbid, and it will bubble. Don't pour out the water soaked in oysters, save it for later use.

Here's a piece of pork, brain tonic by yourself, operated by one person. It's inconvenient to take pictures, so I have a chance to make up the picture. Pork belly, fat and thin meat can also be used. Cut into pieces, fry the fat first, remove the excess fat, and then fry the lean meat. Add Jiang Mo, pour in wine and light soy sauce, and continue to stir fry. Take out the dried oysters, stir fry with the meat, stir fry.

Then pour all the ingredients into the casserole, pour in the water soaked in oysters, cover and cook over low heat. You can't rush the casserole, it's easy to explode. Boil and simmer. If you are impatient, you can continue to simmer, quickly collect the juice, and pay attention to the bottom of the meat paste.

The oil was absorbed by the oysters, and the pork robbed the fresh fragrance of the oysters, which brought out the best in each other. There is no need to add too much seasoning. Taste it before cooking. If it is weak, you can add some salt. I did it just right. The bibimbap with gravy smells delicious!