Carrot sauce

Carrot sauce Wash carrots, peel them off, cut them into cubes with dried tofu, soak dried seaweed in warm water for 20 minutes, and then wash the sediment. Slice the pork hind leg into large pieces with a thickness of 3 minutes, put a cross knife on it and cut it into 3 square bites. Add peanut oil into a stir-fry pan, and when it is 60% hot, add diced carrots, fry them and take them out. In another wok, add cooked lard and heat it to 50%, then add diced meat and stir fry. When the water in the diced meat is fried and the noise in the pot increases, add the minced onion and ginger and yellow sauce and continue to stir-fry. When the diced meat is evenly wrapped in yellow sauce and smells like sauce, add cooking wine salt, dried bean curd, dried seaweed and diced carrot, stir-fry evenly, and pour sesame oil on it, and then take out the pot.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)