300g of pig's rear buttock tip, 45g of Zhaotong sauce (which can be replaced by ordinary hot sauce), 0/0g of white sugar, 30ml of soy sauce, 5 cloves of garlic, 200g of rice noodles, 50g of pea seedlings, 3g of salt, broth 150ml, and chives 1 root.

method of work

1. Wash the meat and cut it into pieces of about 1 cm. First, stir-fry the fat part in the pan with low fire until it is oily. After the fat starts to turn brown, stir-fry it with lean meat until it becomes discolored, then drain the oil and take it out.

2. Stir-fry garlic with the remaining oil in the pot until the outer edge is yellow, and remove it for later use. Then turn the fire into a small fire, add the hot sauce and stir-fry the red oil;

3. Add the diced meat and spicy sauce that have been fried before, stir well, add sugar in turn, and stir-fry until fragrant;

4. When the oil in the pot becomes more, add garlic and stir well, then pour all the materials into the stew pot;

5. Don't add water and use the fat in the meat to stew for 30 minutes until the diced meat and garlic are crisp and rotten, that is, make braised meat.

6. Wash rice noodles and pea seedlings with clear water, blanch them in boiling water until cooked, put rice noodles in a large bowl, add broth and a little salt to taste, then add pea seedlings, pour the braised pork soup and shallots and mix well.