First of all, "bone-in" is not only muscle but also pork. Nowadays, the general practice in restaurants is to fry them in 60% hot oil first. If it is frozen, be careful to thaw it first. Otherwise, the maturity will not be the same. That is to say, the outside is burnt and the inside is still frozen. After frying, you can start to add flavor. The general method is to use pepper, cumin powder and knife mouth pepper (Sichuan a kind of dried lantern pepper with white sesame with a fried, then crushed with a machine). If there is no knife mouth pepper can be used instead of the hotter chili sauce. Specific steps are: plus have burned to 5 into the heat, add such as pepper, cumin powder and knife mouth pepper. To smell the aroma for good. Be careful not to hit the fire too much when frying, otherwise it is easy to fry the ingredients burnt. Stir fry the aroma and then add the "Bone-in" and stir fry a few times. Add a handful of chopped green onions to finish. If you like to eat hemp, you can add pepper powder in the flavor.