The Hakkas are all eating Hakka old chicken, pork loin, and eggs. In the winter, the old wine is heated and warmed up. The sweet old wine is very suitable. It is suitable for people with blood deficiency and chills. Our Hakkas are usually brewed by themselves. The gelatin cake I made is made with the old wine brewed by my mother-in-law. It is very helpful. I am interested to see it on my TB https://item.taobao.com/item. Htm?spm=a1z10.1-c.w5003-10043780428.21.ib8J9z&id=43368358941&scene=taobao_shop
First, slice the pork loin, and the white tendons in the pig's waist should be clean. If you don't clean it, it will be a smell. Ginger smashed. Put the ginger in the wok and fry it. Stir the dried water and smell the ginger. Put a little oil.
Then put the pork loin into the pan and fry until the pig's waist is white.
Pour in the old wine and boil for about 5 minutes.
A bowl of autumn and winter blood and warm-up Hakka old wine boiled pork loin is OK. Don't need to put any seasonings, repeat it again, don't put salt and don't put sugar! The pork loin can be replaced with eggs or chicken. The method of cooking is the same, but the chicken is cooked a little longer. The chicken does not need to be marinated. It is OK to cook directly.
Don't put seasonings, don't put seasonings, don't put seasonings, important things say three times!