Accessories: egg 100g egg yolk 50g mushroom (fresh) 25g daylily 50g magnolia slice 50g.

Seasoning: onion 5g ginger 3g soy sauce 30g sugar 5g cooking wine 25g salt 5g pepper 1g lard (refined) 75g monosodium glutamate 4g each.

The practice of stewing egg meat:

1. Pork belly is cut into pieces with a width of about 5 cm and a thickness of 1.6 cm, and both sides are patted with a knife, put on a sieve, dry the skin moisture, and knock the whole egg and yolk into a bowl and beat thoroughly;

2. Put the wok in medium fire, add oil and heat it to 50%, drag the meat pieces into the wok with egg liquid, fry until crusted, remove the oil, and remove the shredded eggs and egg residue;

3. Put the meat in a casserole, pour in the white soup, boil it with high fire, simmer for one hour with low fire, add salt, wine, sugar, pepper, mushrooms, magnolia slices, daylily, onion and ginger, continue to stew until it is crisp and rotten, take out the onion and ginger, and add monosodium glutamate to serve.

For more information about stewed egg meat, you can go to Mint.com Food Bank/Restaurant/stewed egg meat.