Cooking Steps

1. 

   Step1:Ingredients are ready. Streaky pork, garlic, ginger, shallot, dried pepper, fragrant leaves, star anis

2. 

   Step2:Wash pork five flowers and cut into large pieces of about 2c

3. 

   Step3:Put in the non stick pot. Pour in the cold water without meat. Put in 2 pieces of ginger and 1 piece of shallot. Heat in medium high heat.

4. 

   Step4:Boil until it boils, remove the froth from the surface, and take out the streaky pork for use.

5. 

   Step5:Bingtang I use here is yellow Bingtang. Stir fry the sugar color - put some vegetable oil in the pot, put in Bingtang, and heat it on a small heat.

6. 

   Step6:After the ice sugar melts, slowly start coloring. Heat until the color is amber.

7. 

   Step7:Into the boiled streaky por

8. 

   Step8:Stir fry until the meat is colore

9. 

   Step9:Take it out for backup.

10. 

    Step10:Put ginger slices, garlic cloves, dried peppers, shallots, Xiangye and octagonal in the pot. Stir fry the remaining oil to make the fragrance.

11. 

    Step11:Add streaky por

12. 

    Step12:Join the vetera

13. 

    Step13:Ra

14. 

    Step14:Stir fry oyster sauce and cooking wine evenly.

15. 

    Step15:Pour in the water that hasn't eaten the meat. Boil it over high heat. Turn the lid over to simmer for 1.5-2 hours. (or pressure cooker, steam and simmer for 3040 minutes

16. 

    Step16:Remember to flip more in the middl

17. 

    Step17:Slow stew with small fir

18. 

    Step18:Slowly collect juic

19. 

    Step19:Let the sauce hang on the mea

20. 

    Step20:Finished product drawin

21. 

    Step21:There's wood and drooling rhythm