How to do it:
1, wash the pork, into the pot, pour kimchi brine to let it soak for more than ten hours, fish out and add water into the pot, add another one-third of the kimchi brine to cook until raw (chopsticks can be inserted into the meat), out of the soaking in cool water for five minutes, and then out of the pot and cut large thin slices (depending on your knife skills, the thinner the better);
2, lotus white in pickle brine soak two hours (brine can not be too salty), fish out and cut into pieces; garlic cloves cut horse ear shape; bean cloves chopped fine standby;
3, a little oil in the pan, burned to 60% hot, under the pork slices, change to medium heat stir fry to the "lamps nest" (), the fat becomes curled, transparent and transparent, and then the pork sliced. Fatty meat becomes curly, transparent), under the cooking wine, bean curd, sweet sauce, sugar and other fried; and then under the bubble lotus white fried flavor, before starting the pan under the garlic stir-fried raw, start the pan that is complete.
Note:
1, if there is no kimchi water, maybe instead of salt water, you can put some pepper, cooking wine, onion, ginger, spices, cinnamon, do not too salty.
2, lotus white do not fry for too long, in order to crisp for appropriate.
3, if you think the production is too much trouble or no pickle brine, you can put the pork directly into the water to cook (add pepper, onion, ginger, seasoning, cinnamon) boiled to the break of the raw, out of the cool water soaked in five minutes after the slices; Lotus white do not need to soak, the same cooking procedure. But try to put a little salt.