Stir-fried braised pork

Fried braised pork braised pork is a delicious snack in Dalian. Braised pork is fried with a special kind of bean jelly, which is boiled with sweet potato powder. It is usually dark green, opaque and looks very heavy. It is cut into chunks and placed in front of the case. The braised pork is fried in a flat frying pan with a large diameter. How much oil is used is one of the decisive factors affecting the taste. Too little oil can never be too much. Too little oil is easy to paste the bottom of the pot, while too much oil will make the braised pork greasy on all sides and won't be jarred (sound ge refers to the burnt, yellow, crisp and fragrant stuff after the braised pork is fried on both sides). Skilled speculators generally use a small flat one. ), the following needs to be patiently and slowly fired. The temperature of the braised pork is also a key point. The fire must not be too big and the time must not be too short, otherwise the braised pork is easy to fry, and it looks good outside, but the inside is solid and the taste is greatly reduced (some stalls often secretly shorten working hours because of the large number of diners, so pay attention to it. ), it is best to use a big coal-burning stove to moisten the stir-fry, until the braised pot turns pale yellow from the inside out, and it is bright and transparent, soft and waxy, with a layer of Huang Cancan's honk from top to bottom, and a burst of extraordinary fragrance comes to the nose, so it can be cooked. There are only two essential seasonings for eating braised pork, one is garlic juice mixed with salt, and the other is broken sesame sauce mixed with water.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)