Fried rice and braised pork
1 green onion
Appropriate amount of salt
1 slice of ginger
10 Chinese prickly ash
2 tbsp cooking wine
2 tbsp soy sauce
Appropriate amount of brown sugar
Step 1Cut the meat into inch long chunks, heat the oil pan, put pepper and rice, and fry them over medium heat to make them fragrant; Change the fire to high fire, put onion and ginger, stir fry a few times, put meat, fry until slightly golden.
Step 2Add wine, evaporate almost, put soy sauce, first put 1 spoon, look at the color of the meat, not red enough to put more. Stir fry for half a minute, add hot stock or hot water, just cover the meat with water.
Step 3After boiling, put the rotten sufu. Simmer for 45-60 minutes (according to the quality of the meat and the strength of the fire).
Step 4When you think the meat is going to rot, use the big fire to collect the juice, and put a little brown sugar at the same time. If the taste is still a little light, add some salt. Just dry the juice slightly, about half less than the original water.