Materials

Pork cut into pieces 1.5 pounds of Kinmen sorghum wine 100 ml of earth egg 10 pieces of oil tofu 16 pieces of tofu half carrot a little white onion, ginger, garlic moderate amount of rock sugar moderate amount of soy sauce moderate amount of white pepper moderate amount of

Methods

1

Sliced white onion and garlic white, garlic green knots, ginger slices, garlic flattened, carrots cut into chunks, Tofu and pork in water, blanched to remove oil consumption and blood, hard-boiled eggs shells spare

2

Oil pan, in order to burst incense ginger, garlic white, white onion, garlic flattened

3

Blast the aroma and add blanched, remove the blood of the plum blossom of the pork sautéed

4

Pork sautéed until a little "cha-cha-cha" and add the carrots. Carrots continue to stir-fry, and add soy sauce to touch the pan to stir-fry sauce aroma, and then add salt to adjust the salinity and a little bit of rock sugar to neutralize the salty taste, and add white pepper to increase the aroma

5

The ingredients stir-frying is complete and colorful, then add the Kinmen sorghum choking pot;

6

Kinmen sorghum choking pot, then put in the hard-boiled eggs, oil tofu stir-fry a little bit, and hot water to submerge the ingredients, Put in the tofu, and finally put on the knotted garlic green to increase the aroma of the brine soup (brine is convenient to fish up directly, to ensure that the food brine clear), the water rolled on the lid of the pot to turn to a small fire to continue to brine for an hour to the flavor can be