The authentic bonbon method is the taste of the mother. . .
Pork belly cut into large pieces, add a little soy sauce, soy sauce, cooking wine for a while
Cook the eggs and put a few knives on the eggs to make them taste
Heat the pot and add oil. Stir-fried pork with stir-fry, add white boiled egg and stir fry. Spray into the cooking wine, add soy sauce (mainly used for coloring), soy sauce (mainly used for flavoring), rock sugar (or white sugar).
Add water (the amount of water is topped up once, the middle is as little as possible), plum dried vegetables. It doesn't matter if the dried plums are not put, mainly to increase the aroma.
After boiling, turn to a small fire to crisp the meat. Occasionally flipped in the middle. If the water is dry and you need to add water, heat the water.
After the meat is cooked, stir fry until it is dry. Chicken essence can be added at this time, as well as the final seasoning.
1. Braised pork should be cooked well and it is very important to dry it. Soup soup water, white miserable braised pork can not be eaten. Therefore, when you are dry, you should change to a big fire and keep frying, so as not to stick the pot or burn it. Stir fry until there is no broth, after the oil is out, it is counted. 2. Braised pork must be sweetened with sugar or rock sugar (the sugar substitute can not burn the effect of braised pork). The role of sugar is to increase the taste, and also to color the braised pork, so that the meat and eggs that are burned will be sparkling, and the color and flavor are truly achieved. 3. The choice of meat must be sandwiched with fine oil, so that it will be fragrant and not too dry. Students who pay attention to health and do not eat fat meat can eat fat meat when they eat, but it is necessary when cooking. 4. The braised pork that can't be eaten can be refrigerated. Do not steam when it is heated, which will affect the taste. It can be heated back to the pan or directly in a microwave oven.