Cooking Steps

1. 

   Step1:Cut the fat and thin streaky pork. I cut it about 2cm square. Blanching in boiling water can remove part of the fat. At the same time, the high temperature will seal the gravy. The meat over water can't be cooked without firewood. Soak cinnamon and fragrant leaves in hot water.

2. 

   Step2:Drain the water. Add a little oil to the pot. Stir fry the shallot, ginger and streaky pork. Stir fry until the meat is yellowish and fragrant. Add the soaked cinnamon. Add the ice sugar (according to personal taste) and stir fry it. It's not easy to stir fry the sugar. It's safer.

3. 

   Step3:Add 2 tbsp of stewed sauce or soy sauce. Color the meat. Then add 3 tbsp of yellow wine.

4. 

   Step4:Add 1 cm of boiling water to the meat, and put it into a small casserole. Heat it up first and then simmer it slowly.

5. 

   Step5:Stew for about 40 minutes, and then stir. At this time, the soup will thicken. Pay more attention to prevent it from sticking to the pot or burning. Stew for 10 minutes, add 2 tbsp of soy sauce. No salt. Stew for another 5 minutes. At this time, don't go away. Look at the color of the meat. Stew the fat. Turn off the fire when the juice is thick.

6. 

   Step6:Sprinkle with shallots. The meat is lingering. The thick oil and red sauce is very attractive. The fat has oozed into the soup. So at this time, the braised pork is not greasy. The skin is QQ. The fat meat will melt at the entrance. The lean meat will be full of gravy. It's a little bit chewy. I think it's too rotten to taste. Broth can be poured on rice. The meat is not big. One bite at a time. Absolutely rice killer.