Materials

"Pork 200g", "cabbage 1 catty"

Methods

1: Wash the pork and cut into 5mm thick pieces, put in the marinade and marinate for 10 minutes.

2: Wash and cut cabbage into thick strips, chop green onion and slice ginger.

3: Open a pot on medium heat and pour oil, when the oil is hot, put the marinated pork slices into the pot in order, half fry until golden brown.

4: Put onion, ginger and chili pepper in the original pot and burst incense, add cabbage into the pot and stir fry until slightly soft, add soy sauce and stir fry, add water and cook for about 30 minutes until the cabbage is soft.

5: Finally, add the fried crispy pork and cook for 1-2 minutes, add chopped green onion at the end.

Method 2,

Materials

500g of pork leg, one egg, 5 slices of ginger, 2 green onions, 3 star anise, cilantro, cornstarch, stock (or water) in moderation, seasoning: salt, soy sauce, cooking wine, pepper, vinegar, chicken broth

Methods

1 Slice the meat, slice the green onions, marinate the meat in soy sauce and cooking wine for 20 minutes, add one spoonful of egg. powder and let it sit for a while

2 frying pan with oil to boil 50 percent hot, the egg coated meat with warm oil slippery cooked out

3 put the meat in a large bowl, add onion and ginger, star anise, broth (or cold water), steamer when the water boils, put the meat steamed for 15 minutes

4 steamed out of the bowl, steam the meat of the broth poured into the pot, add pepper, salt, vinegar seasoning, cornstarch thickening, soup open after the meat slices poured in, sprinkled with parsley

Tips

With the soup flavor is very good, there is no soup can be added to the cold water, the taste is a little worse oh! You can also buy in the supermarket (magic kitchen stock)

Practice three,

Materials

Main ingredient: pork ribs (pork) 500 grams,

Supplementary ingredients: 150 grams of eggs, 100 grams of corn starch,

Seasoning: 10 grams of salt, pepper 10 grams of soy sauce 15 grams of 15 grams of green onions, ginger 5 grams of 5 grams of pepper

Practice

1. dry starch rolled fine with eggs into not thin and not dry starch (handheld can flow into a line can be);

2. pork with peeled pancetta, cut into small pieces about 3.3 cm large, mixed with salt, and then put into the egg starch within the wrap;

3. frying pan placed on a high flame, rapeseed oil burned to seventy percent of the heat, will be wrapped in egg starch pork into the pan, all fried after the pot, all fried, and then re-fried once immediately fish out;

4. With an aluminum pot will be soup boiling, into the fried crispy meat, while into the green onions, ginger, pepper, pepper and salt, soup open and then moved to a small fire stewed until the meat is rotten.

Practice 4,

Materials

Pork (haunch tip) 300 grams, 3 eggs, 45 ml of water starch, 10 grams of salt, 30 ml of beer, 2 sections of green onion, 5 slices of ginger, 2 star anise, 1 cinnamon, 15 milliliters of soy sauce, 8 grams of sugar, 3 grams of white pepper

Practice

1. Wash the pork and then cut it into 3-centimeter sized slices, the thickness of the meat should not be more than 1 cm, put in 5 grams of salt, scrub well with your hands and marinate for 10 minutes. Add the egg into a bowl and beat it;

2. Heat a frying pan over medium heat until it is about 4% hot, add the cut pork into the egg liquid and coat it evenly;

3. Then put the coated pork into the frying pan in order, keep the heat in medium-low and slowly fry it until the surface turns brown and then fish it out;

4. Heat the oil in the frying pan over high heat until it is 7% hot, then fry the pork in order to get it ready for the next day. The oil, until 7 into the heat, the pan began to smoke rise, into the previously fried meat, fried again, see the surface becomes brown can be fished out;

5. pot does not need to add oil, into the fried meat, put green onions, ginger, star anise, cinnamon, soy sauce, sugar, salt, add broth (or water), not more than 1/2 of the meat can be, high heat will be broth boiled, cover with medium-low heat slowly simmer for half an hour, and then add a few more hours. Small fire slowly simmer for half an hour, until the crispy meat is soft, the soup becomes thick can be, out of the pot can be sprinkled with the appropriate amount of white pepper and scallions.