Wuan braised dishes

Wu 'an has existed since ancient times. It is a home-cooked dish and a popular dish, and it is also a must-have dish for hotels and restaurants to entertain guests. Every household often eats rice. There is a saying that "rice, pork dishes, yam vermicelli with kelp, and some good Chinese cabbage". Stewed vegetables change with the seasons. The commonly used raw materials are: cooked pork slices (braised pork slices and crispy meat), pork belly, as far as possible fat, cooked with spices, cooled, coated with honey (to make the skin look better), fried in oil pan, and sliced when stewed vegetables), long yam or potatoes, Chinese cabbage, kidney beans, garlic moss and green lettuce. First pour oil into the pot, then stir-fry all kinds of vegetables in the pot, pour clear soup, then add cooked meat slices, baked potatoes, fried tofu, kelp, etc. and stew for about half an hour. After boiling, add meatballs, powdered meatballs, monosodium glutamate, salt and sesame oil, etc. and it will be ready. Long yam or potatoes, which are exquisite in the world, must be oiled. In general, braised dishes in restaurants are served after drinking wine and eating. There is a big pot with eight or nine tiger-skin eggs on it (first, the eggs are cooked with spices, peeled, thickened and fried, which looks like tiger skin). Features: multi-flavor mixture, rich nutrition, fat but not greasy, salty and delicious, can be described as a must.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)