pork

200g

tomato

1 piece

cucumber

1 root

garlic

5-6 petals

tomato sauce

a little

crystal sugar

A few pieces

Methods/Steps Step by Step Reading

1

/ 1 1

Self-made meat, wash the meat, cut into pieces, code it with seasoning, wrap it with wet starch, and fry it in a pot. (If you can't fry meat, you can find the experience of frying meat that I shared before.)

2

/ 1 1

Wash tomatoes and control water. Cut the tomatoes, cut the tomatoes into 4 pieces first, and remove the pedicle.

three

/ 1 1

Then cut it into 8 petals and cut it into small pieces from the middle. The tomato pieces are a little bigger, don't cut them too thin and too small, or they will be fried soon.

four

/ 1 1

Wash cucumber, control water, and cut into rhombic pieces.

five

/ 1 1

Cut the garlic into small pieces and set aside.

six

/ 1 1

Pour oil into the pan and heat it. (The oil here is just fried, so it's still very hot.) Usually, directly fry the oil in the meat section, pour out the excess, and just leave a little in the pot. Or just change the pot.

Put the garlic into the pot and saute.

seven

/ 1 1

After the garlic comes out, add the tomatoes and stir fry.

eight

/ 1 1

Add the meat and continue to stir fry.

nine

/ 1 1

After seeing the tomatoes come out of the water, add a few pieces of rock sugar. You can also put sugar, but rock sugar is easier to color. After the rock sugar is put in, stir it, and then add a little hot water. The purpose of adding water is to soften the meat pieces again, so that the meat pieces and tomatoes can be fully integrated.

10

/ 1 1

Pour in some tomato sauce, bring it to a boil and collect the juice.

1 1

/ 1 1

When I see that the soup is almost harvested, I add cucumber (green pepper is the best, and some elderly people don't eat spicy food at home, so I use cucumber).

Stir fry, add salt, turn off the heat and serve.