Cooking Steps

1. 

   Step1:I didn't take photos in the first few steps. Choose the fat and thin pork. Wash the whole pot in cold water. Add cooking wine, chicken essence, salt and pepper, a little pepper, anise, Xiangye, fennel, cinnamon, tangerine peel, liquorice, ginkgo and other marinades into the water. Don't give too much to two or three of each. Finally, pour in a little raw soy sauce. The color of the water will change a little. Don't give too much.

2. 

   Step2:Boil for 15-30 minutes after boiling. Chopsticks can penetrate more than half of the meat. Turn off the fire at this time. Cover and simmer for more than 30 minutes. If you are not in a hurry, you can put it in the water after cooking. Take out the slices when eating

3. 

   Step3:At this time, cut the mashed garlic. Peel the garlic, wash it, cut it into pieces. Set aside. Cut two millet peppers for use. Mix the juice, soy sauce, vinegar, oyster sauce, chicken essence, sugar, salt and sesame oil.. The proportion in the sauce is mainly raw soy sauce and vinegar. I don't like to eat acid. I usually like to eat 7-3 sour garlic puree and white meat sauce. I can give 5-5 oyster sauce as a gift. I'd like to add sugar at the last step according to my own preference. For cold dishes, I'd like to eat more sweet ones. For those who don't like to eat, I'd like to give some salt if the taste is light. If it's not light, I won't add sesame oil and stir it evenl

4. 

   Step4:Take out the soaked meat. Chopsticks can penetrate easily, but not fully cooked. Cut the meat into slices. The thinner the better. Try the first two slices, and then you will be skilled. Slowly cut the meat slices and set them up according to your preference

5. 

   Step5:Sprinkle with mashed garlic. Pour the mixed juice on the meat slices. Sprinkle with a little scallion and chopped millet pepper to make a garnish of mashed garlic and white meat. It's done