2. water boiled into the braised meat blanching;

3. meat color white after stirring from the water out of the standby;

4. hot pan, add a small amount of cooking oil, under the braised pork stir fry on medium heat;

5. the water are stir fried off, braised pork skin becomes tight oil was stirred out of the time to add the old soy sauce on medium heat continue to stir fry;

6. time to add soy sauce continue to stir fry on medium heat;

6. and so the old soy sauce to the meat color evenly after adding wine, add water did not exceed the braised pork, into the garlic, large fire boil;

7. change the small fire slowly simmer for half an hour.

8. Eggs in the water to boil and then medium heat for 3 minutes, put the eggs into cold water to soak for a while, and then shell, with a knife in the surface of a few cuts;

9. Half an hour later, open the pot into the eggs, turn on the heat, so that the soup boiled up, after a minute to the eggs turn, so that the egg color is very uniform;

10. into the pre-saturated black fungus, the first large fire Boil to a small fire stew for 5 minutes, add a small spoon of rock sugar or sugar to refresh the last sprinkled with green garlic on it.

Cooking tips

1. blanch pork with cold water can also remove part of the fishy taste;

2. stir-frying with icing sugar is the best material to give color to the braised meat;

3. soy sauce soy sauce to further color, and make the braised meat more flavorful and tasty;

4. wine is naturally the best seasoning to remove fishy and increase the aroma;

5. the egg absorbed enough oil to make it more delicious. ...The egg absorbs all the oil and water, and it's no wonder it doesn't taste good.