Cooking Steps

1. 

   Step1:Buy the whole piece of pork. Fly into the water first (feel the discoloration around the meat). Remove it and cut it into cube

2. 

   Step2:Continue to fly into the water. I added cooking wine and ginger slices to the water when I fly. The shallot is just there, so I also added it

3. 

   Step3:Take out the foam on i

4. 

   Step4:Pour out the meat and drain the water (not ginger slices

5. 

   Step5:Prepare scallion, star anise, ginger and dried Hawthorn slice

6. 

   Step6:Put a little oil in the pot. A thin layer is enough. Heat it over low heat

7. 

   Step7:Add the lollipop. Heat it slowly over a small fire. You will find that the lollipop melts and caramel appears. Continue to heat the lollipop until there are still some small pieces left. Turn off the fire immediately, as shown in the figure

8. 

   Step8:Wait patiently. You can feel the temperature on the top of the pot with your hands. It's not too hot. Then you can put in colorful meat (if you're not afraid of splashing, you can join while it's hot. Anyway, I dare not...)

9. 

   Step9:Fire again and heat. Stir fry the streaky pork with a spatula. Slowly wrap the sugar color on the meat

10. 

    Step10:Pour in the prepared star anise, ginger, dried hawthorn and scallion. Stir fry. Then pour in the boiled water, but not the meat. Add in cooking wine, soy sauce, soy sauce, and boil over high heat. At this time, you can try your own taste

11. 

    Step11:Then put the meat skin down. Put it into the casserole. Pour the soup into the casserole together. Boil it in high heat and turn it to low heat for 40 minutes

12. 

    Step12:Turn the meat over again, with the skin facing up. Cook for about 40 minutes until the soup is thick

13. 

    Step13:I can blanch some vegetables and decorate them