Cooking Steps

1. 

   Step1:It's very important to choose meat. Choose the fat, thin, even and multi-level streaky meat with skin. The taste of this stewed meat will be fragrant, waxy and not greas

2. 

   Step2:Wash the meat and cut it into cubes, then pour it into the pot. Add the cold water that has not been used for the pork

3. 

   Step3:In the middle of the fire, the water will slowly float with a thick layer of blood foam

4. 

   Step4:Turn off the fire after the blood foam is removed with the filter screen. Pay attention not to pour out the broth after the blood foam is removed. It needs to be used later

5. 

   Step5:Then take out the meat. Rinse it with water and put it into a bowl. Then filter the broth after skimming off the blood foam with a strainer and pour it into the bowl for standb

6. 

   Step6:Heat the wok and pour in the corn oil. Stir in the ginger slices, star anise and pepper

7. 

   Step7:Then put in the meat. Stir in the rice wine and stir fry for a while, then add in the soy sauce, soy sauce and sugar. The crystal sugar is clear, sweet and transparent. The color is bright, bright, red and brigh

8. 

   Step8:Stir fry until the color is eve

9. 

   Step9:Then pour the broth prepared in step 5 into the pot. Add the scallion and fragrant leaves. Cover the pot. Turn the water to boil and simmer for 1 hour, then add salt

10. 

    Step10:Continue to cover and simmer for 45 minutes. Open the lid and turn to medium heat to collect the juice. When the soup is thick, turn off the heat