Cooking Steps

1. 

   Step1:In fact, it's the best to make pot roast pork. But my mother doesn't eat fat. She chose this kind of three fat and seven thin hind leg meat. The sebum part should be scraped with a knife for several times and cleaned repeatedly. Add cooking wine, prickly ash and green onion. Boil ginger slices and turn to low heat. Remove excess foam. The picture is that I want to add vegetables to make soup. When it's almost done, I'll lose the ginger, pepper and onion.

2. 

   Step2:When cooking meat, cut the chili.

3. 

   Step3:My mother likes dried eggs. Just cut some.

4. 

   Step4:Don't waste broth. It's another dish to cook with vegetables

5. 

   Step5:When the meat is cooked and can be poked through with chopsticks, remove it and cool it.

6. 

   Step6:Dry the meat with a kitchen towel after it cools. Otherwise, it will splash oil when it is fried for a while. If you are really afraid of splashing oil, refrigerate the meat and cut it. Separate the fat from the lean. Slice separately. It's better to cut the pork with vertical lines.

7. 

   Step7:Add some base oil to the pot. Don't overdo it. The fat will come out later.

8. 

   Step8:Heat the oil and add the fat. Stir fry until it is tender.

9. 

   Step9:Then add the cut lean mea

10. 

    Step10:Almost a spoonful of Pixian bean paste. This must not be omitted. Otherwise, the color and taste are different.

11. 

    Step11:Stir fry the red oil. Add the soy sauce.

12. 

    Step12:It's almost time to add the cut chilli and dried eggs, and add some sugar to improve the flavor.

13. 

    Step13:Finally, add salt and chicken essence. Stir evenly and you will be out of the pot. There must be no more salt. There's a salty taste in old soy sauce, raw soy sauce and bean paste.

14. 

    Step14:Out of the pot and on the plate (° a °)