Ingredeints:
1 kilo pork shoulder
¼ cup soy sauce
¼ cup victorias refined sugar
2 cups soup stock
¼ cup mushroom
1 tsp. wine
2 tsp. cornstarch
Wipe pork shoulder until clean and dry.
Add 2 cup stock, soy sauce and sugar. Boil for about 1 ½ hours over slow flame.
Remove pork shoulder and add mushroom to sauce.
Thicken with cornstarch and serve.
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