1. Wash the pork first, cut it into thick slices one inch square, take a small bowl, add a proper amount of salt and white wine, and stir well to make the salt fully dissolve.

2. Pour a small amount of salt and liquor into the pork, knead the meat slices, and take away the water in the meat slices by alcohol volatilization.

3. Add a proper amount of oil to the kneaded meat slices and stir evenly to make the meat slices not stick or curl.

4. Pour more oil into the pot, heat it, add the sliced meat, and fry it until both sides of the sliced meat are brown and there are no cracks, and the water in the sliced meat will be fried. Take another pot, put an octagonal, two fragrant leaves and half a spoonful of pepper powder in the pot.

5. Add another bowl of water to the pot and bring to a boil. After the water in the pot is boiled, add appropriate amount of sugar, stir well, add the meat slices, and drain the soup with low fire.