Applications: salad oil, soy sauce, cooking wine, sweet flour sauce, salt, rock sugar, green onion, chicken essence

Specific method:

1. oil bean curd washed, torn off the ends of the stems, and then broken into 4-5 cm long section, green onion cut into scallions;

2. pork cut into pieces, add soy sauce, cooking wine and salt, scratched well after Marinate for 20 minutes;

3. Open medium heat, pan into the bean curd oil-free dry fry for a few minutes, so that the water dispersed out, so that when stewed cooked faster, until the bean curd color green and then sheng out;

4. Add the amount of oil in the pot to heat, into the rock sugar, to be melted after the discoloration of the next meat stir fry, into the appropriate amount of soy sauce, so that it is on the color;

5. pot of scallion popping incense and meat Stir fry with the meat, then pour into the oil bean curd, add the right amount of water, the right amount of sweet noodle sauce and salt for seasoning, cover and simmer on medium heat for about 15 minutes;

6. Finally, when the soup in the pot to be exhausted, turn the heat to small, add the right amount of chicken essence, with a spatula quickly stirred evenly, you can pot.