Northeast braised pork practice daquan

Materials: sweet potato starch 300g (block), pork 100g, a big pig bone (or a pair of chicken racks).

Accessories: onion, ginger, two mushrooms, one seasoning for eggs: 50ml light soy sauce, 50ml light soy sauce, sugar, thirteen spices and sesame oil.

Tools: wide-mouth shallow stainless steel plate

Production steps:

1. Wash the pork bones (or chicken rack) and put them into the soup pot, add water (stew for a long time, you can add more), boil over high fire, skim off the floating foam, and stew for 3-4 hours on low fire until the soup turns white;

2. Cut pork into pieces, cut onions, ginger and mushrooms, and put them together for later use.

3. Mix soy sauce with soy sauce, add sugar and melt to make juice. Add a proper amount of thirteen spices and sesame oil into diced meat and onion ginger, then add about 1/4 juice, stir in one direction and marinate for about 20 minutes.

4. Put sweet potato starch into the salty meat stuffing.

5. Mix the starch and the meat stuffing, add the remaining juice in stages, mix the starch and the meat stuffing evenly by hand while standing, and crush the bumps in the starch until all the juice is poured in and there are no starch bumps.

6. Pour about 400ml of boiled broth into the starch meat stuffing at one time and stir it quickly with chopsticks until it is evenly mixed and the surface is bright.