Name: Home-cooked "four Kinds of Sauce"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork belly; 250g Smoked dried tofu; 500g Small carrot; 100g Pocket Pleurotus eryngii; 30g Green garlic; 25g Liubiju Dry Yellow Sauce; 20g Pixian Doubanjiang; 20g Oyster sauce; 2g Chicken noodles; 20g Shao wine; 10g Sugar; 2 pieces star anise; 30g Scallions; 15g Sliced ginger; Some Plain Water

Home-cooked "four Kinds of Sauce"

1. Dice dried tofu.

2. Boil the cut little Rob in boiling water and remove it for later use.

3. Boil the chopped dried tofu and set aside.

4. Boil the pork belly until it changes color and remove it for later use.

5. Heat up another pot, pour a little oil into two star anises and fry until fragrant, then pour in the blanched pork belly and stir fry.

6. Stir-fry the pork belly until the skin is slightly yellow, then stir-fry the green onion and ginger until it is fragrant.

7. Then add the Pixian bean paste and stir fry to get the red oil, and then add the dry yellow sauce and fry until fragrant.

8. Stir-fry the sauce until fragrant, cook in Shao wine and stir well.

9. Then add a proper amount of boiling water, cover the pot and simmer for 30 minutes.

10. Simmer the meat for 30 minutes, then add small eryngii mushrooms and cook for a while.

11. Then add the blanched little robu and smoked tofu and stir-fry. After the soup is brought to a boil, add oyster sauce and stir-fry.

12. After stirring, cover the pot again and simmer for 10 minutes.

13. After simmering the little Luobu thoroughly, use a high heat to harvest the juice. When the soup is almost harvested, sprinkle a little sugar and add a little chicken powder to make it fresh.

14. Finally, collect the soup, and sprinkle an appropriate amount of chopped green garlic before serving.

15. Then you can get out the pan.

Tips:
The characteristics of this dish: red and bright color, rich sauce, salty and fresh and slightly spicy, the ingredients are soft and rotten, the taste is delicious, suitable for serving.

Tips;

1. This dish can also be cooked with satay sauce, chuhou sauce or black pepper sauce, etc. The taste is good.

2. It is best to blanch the little Luobu, so that the flavor of the radish can be removed, and the cooked dishes will be delicious.

3. Dry yellow sauce tastes better than thin yellow sauce. Beijing Liubiju's dry sauce is very good, and most supermarkets have it.

This home-cooked dish "Four Kinds of Soy Sauce" from Big Sauce is ready for your friends' reference!