Cooking Steps

1. 

   Step1:Make braised pork. If you can buy this kind of pork with five flowers and three layers, it's best. Cut it into pieces the size of mahjong. It can't be too small. Otherwise, it will shrink and crumble after cooking. It won't sell.

2. 

   Step2:Soak the cut meat in cold water, and then pour in a small half bowl of cooking wine to remove the fishy smell of the meat. About 15 minutes. Don't take too long. Otherwise, the flavor will be gone.

3. 

   Step3:Prepare the stew pot. Add cold water. Rinse the meat just soaked and put it into the pot. Make sure to add enough water. You can't add any more water in the middle of the pot. If there is less water, make sure to add boiling water.

4. 

   Step4:Add another half bowl of cooking wine and half spoon of vinegar. After adding vinegar, the meat will be easier to cook and taste. If you have dried hawthorn, you'd better put a few pieces. The meat will stew better.

5. 

   Step5:Boil the water for 56 minutes. A lot of blood will be boiled out. Use a spoon to slowly skim clean. Skim until no blood foam can be seen on the surface.

6. 

   Step6:Cover the pot. Cook for about half an hour on the high heat. Turn the low heat for at least one hour. Just keep the water surface from boiling. Don't lift the lid in the middle. That's why you should add enough water in the first place.

7. 

   Step7:When it's time to cook, poke it with chopsticks. It's OK to poke it through easily.

8. 

   Step8:At this time, you can pour soy sauce, that is, soy sauce. It's Caramel colored. Add 3 tablespoons, about 40 grams. Add some salt according to your taste. Keep the heat low. Cook for another half an hour. Then the meat will be salty.

9. 

   Step9:At this time, you can pour soy sauce, that is, soy sauce. It's Caramel colored. Add 3 tablespoons, about 40 grams. Add some salt according to your taste. Keep the heat low. Cook for another half an hour. Then the meat will be salty.

10. 

    Step10:The soup doesn't need to be too dry. It's used for bibimbap. It's absolutely the best. Take a picture for me when you're done. On Weibo @ Tong Xiaoyu, Xiaoyu's private chef. I'll choose the work of stick to give me a small gift.