It's usually fried. Cut the stew into small pieces, put a little oil in the pot, fry it slowly over medium heat until it is light yellow, and fry the other side upside down. Mix sesame sauce with salt water, pour it on the fried stew, and add minced garlic.

Braised pork should use very fine mung bean starch, add alum to shape it in the boiling process until the mung bean paste is sticky, pour it out of the pot, cool it and solidify it into braised pork. Soak the whole stew in cold boiling water, let it cool thoroughly, then take it out and cut it into cubes. In this way, the stew is completely finished, and it looks flexible, smooth and very refreshing.