Good pork, cut into pieces, oil in a pot of hot, under the meat fried dry water, add a good bit of wine, fried dry, and then add Haitian old soy sauce a little coloring, and then add Haitian daytime pumping, add a good cut of dry bean curd, fried, add water, submerged meat, boiled, and then use a casserole dish or iron pot with a very small fire (to keep the water seems to open non-open state), burn 1 -2 hours, you feel rotten on the line, high heat to collect dry water, not too dry, add salt, pepper, a little monosodium glutamate, can be.

Love to eat meat shredded bean curd, accidentally ate a shredded bean curd practice, very into the flavor, so they learn to do a

Shredded meat, marinated in cornstarch

Bean curd is also cut into julienne

Scallion and garlic burst the pot, under the meat stir-fry

Join the bean curd shredded, add light soy sauce, salt, simmering for 10 minutes on the

The pot is put in the Oil

Heat

Put in salt

Then put in the bean curd

Keep flattening

Until the bean curd's water is dry

Then put up

In the remaining oil put in the meat and the red chili pepper or bean sauce

Toss it around

Add the bean curd

Flatten it for a moment. The problem is that it is very time-consuming, so I rarely do it

When you want to eat it, you can go to a restaurant

Anyway, it's not very expensive

Introducing a practice that I prefer, it's very simple.

Materials: bean curd (cut small grain), egg (beaten into an egg wash with a moderate amount of salt), meat, garlic, moderate amount of sugar, a small amount of

Practice: garlic stir-fry, add the meat did not stir-fry for a few moments, and then add the bean curd grain, put a little bit of sugar (because I don't like monosodium glutamate), the bean curd is almost ready to add the egg wash, stir-fry until a little dry on the OK.

If the fried bean curd feels too dry you can add a small amount of water.

Hey, I like to do this dish. It feels good!