The production method and cost of fried braised pork are specific.

Stew making materials: 500 grams of mung bean starch, appropriate amount of alum, peanut oil, soy sauce, vinegar, sesame paste and garlic paste. Stir-fried braised pork introduction: stir-fried braised pork is fried with mung bean powder and seasoning. In the old society, on the second day of the second lunar month, almost every household cooked and ate. It is said to commemorate the goddess of mending the sky. Because of its characteristics, it has gradually become a street snack. Now, many families no longer fry on the second day of the second lunar month, but they can eat fried braised pork made and sold by small stalls all year round. The characteristics of fried braised pork are: yellow and white in color, transparent, hot outside and crisp inside, soft and tender inside, smooth and delicious, and dipped (or mixed).

The ingredients are sour, fragrant, spicy and salty. Production method: 1. Add clear water to the pot, add appropriate amount of alum to melt after boiling, then add mung bean starch and stir it into a thick porridge-like paste, pour it into boiling water, move it to medium heat, cook until the mung bean paste is thick, take it out of the pot, and cool and solidify it into a stew. 2. Soak the stew in cold boiled water, let it cool completely, take it out and cut it into diamond corners. 3. Brush a small amount of oil in the wok, heat it, add the diamond-shaped braised pork, fry until both sides are yellow and hot, put it in a plate, and pour soy sauce, vinegar, sesame sauce and garlic paste to serve as braised pork. The main points of making braised pork are: 1. Don't use too much alum, first make the mung bean powder into porridge, and then cook it thoroughly; 2. When frying, both sides are colored, which can be completely heated in winter; 2. Seasoning can be prepared at will.