Ingredients ?

Pork stuffing 500g

ZhaoTong sauce 150g to 200g

Garlic A head

Ginger The same amount of garlic

White pepper moderate

Anise a

Cooking oil moderate

ZhaoTong rice noodle sauce how to ?

Hot pot cold oil, more oil, I am a 20cm milk pot, the oil spread over the entire bottom of the pot. Put the star anise into it and fry to blacken it, then fish it out without using it.

Put in the grated ginger and garlic and saute.

Put in the meat mixture and stir-fry to make it grainy and white in color.

Pour in the whole bag of Zhaotong sauce, 150g or 200g. Continue to stir-fry and coat each piece of meat with the sauce.

Sprinkle in the white pepper, as much as you like, I put in 1/3 of the bottle because we can all eat spicy food in our house and the sauce is only a little bit scooped up each time you take it.

Add the whole meat sauce about 1/4 of the cold water, stir-fry, cover and boil over high heat, then reduce the heat to low and cook for 15 to 20 minutes until the soup thickens, turn off the heat and box. It will keep for about a week or two in the refrigerator. I usually put it in the freezer, when you eat it, take a fork and poke it, just take a small piece.