Method

Raw materials: lean pork,

Ingredients: cooking wine, salt, eggs, dark soy sauce, aniseed, chili, onion, ginger

Method: 1. Wash the fresh pork and cut into finger-sized pieces, one inch long.

2. Mix appropriate amounts of salt, cooking wine, and dark soy sauce into the meat, mix well, and marinate for 3 hours.

3. Beat an egg, mix well, and sprinkle in some dry starch to make the surface of the meat covered with starch.

4. Pour cooking oil into the pot. After the oil boils, put the mixed meat strips into the pot and fry until the color turns slightly red and take it out.

5. Add onion, ginger, pepper (add according to your preference), aniseed, dark soy sauce, salt, and a small amount of water. You can put it in a bowl and steam it in a pot. If you can't wait, you can use a pressure cooker and it will be ready in ten minutes.

This is a Shanxi dish.

Method 2

Ingredients:

400g pork belly, 130g starch, 2 eggs, 3 tablespoons dark soy sauce, a section of green onion, a few slices of ginger, 3 garlic petals, a little pepper, 5g salt, a little coriander, a little dried fungus, a little magnolia slices, 15ml cooking wine, oil

Method:

1. Cut the pork belly into 1cm wide and 4cm long Small slices; slice onion, slice ginger and garlic.

2. Mix the starch and eggs, add the meat, stir evenly, and marinate for 10 minutes.

3. Heat the oil over medium heat, add pork belly, and fry over medium heat until golden brown.

4. There will be a little base oil in the pot, add onion, ginger, garlic and pepper until fragrant, then add fungus and magnolia slices, pour appropriate amount of water, salt, cooking wine and dark soy sauce.

5. Mix the fried fungus and magnolia slices with the meat, put it into the steamer and steam for 45 minutes.

6. After serving, sprinkle with coriander and it’s ok!~