Cooking Steps

1. 

   Step1:Wash the pork and cut into 2 cm square pieces. Remove the root of Agrocybe chashugu. Wash and cut into sections. Slice the scallion. Slice the ginger. Wipe the dried chili.

2. 

   Step2:Put enough water in the pot. Put in 3 pieces of ginger. 1 tbsp cooking wine. Put in the meat. Blanch and scald it. Take out the meat. Control the water content.

3. 

   Step3:Put a proper amount of oil in the pot and heat it. Put in the lollipop and stir it with a shovel. At this time, turn the fire power to medium and small fire. When the lollipop starts to appear golden yellow when melting, turn the fire power to the minimum and stir the syrup continuously until the lollipop completely dissolves. When the brown red syrup appears in the pot, put in the streaky pork and stir continuously until it is colored

4. 

   Step4:Add 2 pieces of green onion and 2 pieces of ginger. Pour in cooking wine and soy sauce, stir fry the streaky pork until the streaky pork has no extra water to analyze. The color changes a little deeper; add the remaining scallion and ginger, add dried pepper, anise, cinnamon and other spices. Pour in the boiling water before the meat. Boil the soup over high heat. Then turn it into a casserole. Cover with low heat. Simmer for 2 hours until the meat is mature

5. 

   Step5:Put in the tea tree mushroom. Mix well, cover and simmer for 1 hour until the tea tree mushroom is soft and rotten. When the meat is crisp and rotten, turn it into a big fire and dry the remaining soup.