Cooking Steps

1. 

   Step1:Cut the two ends of the red onion with a knife. Then peel off the outer dry skin. Cut into silk. Put a little starch in it. Mix well by hand. Put the lard in the pot. When it's 50% hot, add the shredded red onion. Fry and fry until the water evaporates. When the onion silk is yellowish, quickly remove and drain the oil. This is the crispy onion. Put the shallot crisp into the sealed bag. Use a rolling pin to press it into pieces.

2. 

   Step2:Wash the streaky pork and cut it into small cubes 0.5cm square for use. Chop ginger and garlic. Put a little oil in the wok. Heat it and stir in ginger and garlic. Put the Diced Pork in the pot. Stir slowly until it's slightly colored. (another-1. It's OK to use meat stuffing directly. I often buy meat and ask the meat seller to grind it into meat stuffing to make it. 2. You can add some mushroom powder. Either fresh or dry. But the dried mushroom should be boiled in water.)

3. 

   Step3:Put soy sauce, star anise, Shaoxing wine, Bingtang, Wuxiang powder, white pepper, shallot crispy and a proper amount of warm water in the pot (the amount of water should not be too much. It is better to have no more than 1-2cm of minced pork). Stir fry well over high heat. After boiling, pour the Diced Pork and soup into the casserole. Place the casserole on the stove. Slowly marinate for 2 hours. When stewing, you can put two boiled eggs into the stew. It tastes great. (in addition, I usually cook it for about 10-15 minutes in a small heat. If I put the boiled egg in, I usually cook it for 20-30 minutes in a small heat. It's mainly used to color the egg. If I don't change the casserole, I cook it in a small heat. It's just as delicious.)

4. 

   Step4:It's usually boiled for two meals. Soak the eggs in the marinated meat for four to five hours. It's better to eat.

5. 

   Step5:This is the red onion. It's not available in many places. It can be replaced by onion. It's the very small onion.