1. Take out the meat at the tip of the buttocks and thaw it, but it can't take too long. As long as it melts a little, the inside is still hard, which makes it much easier to cut. Then carefully cut into large pieces, then small strips, and then cut into small dices the size of soybean grains; Soak dried shiitake mushrooms

2. Mix with pepper, soy sauce, salt and cooking oil, and marinate for a while. How long did it take? But I must have spent more than 2 minutes

3. Put oil in the pot, stir-fry pepper and dried pepper

4. Pour in chopped ginger, chopped green onion, chopped garlic and star anise (one or two petals). Add soy sauce, cooking wine, spiced powder, prickly ash powder, pepper powder, and crystal sugar, and continue to stir fry

6. Add mushrooms when the crystal sugar doesn't collide with the side of the pot

7. Pour in mushroom water and broth (if there is no clear water) and boil over high fire

8. Add hot sauce, fermented milk, Rhizoma Kaempferiae, Rhizoma Alpiniae Officinalis, Radix Angelicae Dahuricae, Fructus Amomi, and others. (It's best not to fry until all the soup is dried, so the braised pork will be a little dry and less smooth.)