300g lean pork

Cooking wine 1 tablespoon

Half an onion

Appropriate amount of ginger slices

3 fennel

Shannai No.2 capsule

A fragrant leaf

5 g pepper

Appropriate amount of broth (or water)

1 tablespoon sugar (15ml)

Sesame oil 1 teaspoon (5ml)

1 tbsp Chili noodles (15ml)

Pepper noodles 1/2 tbsp (10ml)

Soy sauce 1/2 tbsp (10 ml)

Proper amount of salt

A little chicken essence

Appropriate amount of barbecue powder

Cumin grain size

2 tablespoons cooked sesame seeds (30 ml)

Appropriate amount of broth (or water)

1

Lean pork.

2

Cut the lean meat into shredded pork.

three

Add cooking wine, onion and ginger.

four

Pickling 10 minute.

five

Put star anise, kaempferia kaempferia, geranium and pepper into the seasoning bag.

six

Pick out the ginger and onion from the pickled shredded pork and put them in the seasoning bag.

seven

Heat the wok, pour in the oil, and slide the shredded pork into the wok.

eight

Remove grease from oil.

nine

Add appropriate amount of broth or water (without shredded pork), add sugar and seasoning package.

10

Bring the fire to a boil, turn it down, cover it and simmer until the water is dry, then take it out and pack it.

1 1

Turn to medium heat, add sesame oil, pepper noodles, pepper noodles and soy sauce, stir fry, and season with salt and chicken essence.

12

Sprinkle with barbecue powder, cumin and sesame seeds and mix well. Serve.

skill

1. The above seasonings are increased or decreased according to personal taste, so don't care too much about the dosage.

2. If you don't like the barbecue flavor, you don't need to add barbecue powder and cumin.

3. The water in shredded pork is drier and more chewy.