Today, Ma Ma brought me a bottle of Laba garlic. It’s a happy thing to eat Laba garlic in summer. In other words, Ma Ma has her own small formula for making Laba garlic. Add a little honey and put it in the refrigerator. When you take it out, it’s cold, sour and sweet. It’s so delicious that it’s explosive ~ it’s not very green this time, but it doesn’t taste good. Let’s stew it with braised meat~


1 kg pork
A small bowl of Laba garlic
Half a big material
Half onion
Three slices of ginger
Two tablespoons cooking wine
Two tablespoons of raw soy sauce
Two tablespoons of soy sauce
Three tablespoons of sugar
Proper amount of salt


Step 1
Sliced pork × Square of 2

Step 2
Put cooking wine, ginger slices and scallion in cold water

Step 3
After boiling, take out the meat and rinse it with cold water

Step 4
Put the meat into the pot and stir fry to get oil

Step 5
Stir fry until the surface is golden

Step 6
Pour out the excess oil and leave a little oil in the pot.

Step 7
Add sugar and stir fry until golden

Step 8
I forgot the process of frying.. Let's use the previous picture... Put the meat in and wrap it in sugar. Add water before stewing the meat. You can continue to add water in the middle, but you need hot water and low fire. Add old smoke and raw smoke. Don't worry about it. I stewed for two hours and it will be rotten.

Step 9
Stew the meat, put Laba garlic, stew for another ten minutes, and then collect the sauce~