Seasoning:

Onion, ginger, garlic, star anise, cinnamon, flowers.

Pepper, sugar, salt, soy sauce, monosodium glutamate (or chicken essence)

Edit this exercise 1:

Step 1: frying

Wash the meat and cut it into mahjong pieces, 2 cm square. Don't bleach with water. Pour the right amount of oil directly into the pot. When the oil is hot, fry the ingredients and meat in the pot! The process of frying is indispensable. First, the pigs in the fat meat are fried, which is not greasy to eat; Second, you can increase the flavor of the meat (don't overdo it, be careful to turn it into oil residue), fry it until it looks a little golden, cease fire, remove the meat and pour the oil.

Step 2: Combustion

in addition

Take a pot, pour in the right amount of oil, stir-fry the onion, ginger and pepper, especially remind you to add garlic, pat it gently, peel it, don't cut it, put it in the whole, stir-fry it together, and then very importantly-don't forget to add sugar!

Rock sugar is the best, and sugar is ok, at least 1 spoon. Don't be afraid to put too much, meat is sweet. Then pour in soy sauce (preferably soy sauce, which is easy to color), not too much. Hurry up, or the sugar will burn. After boiling the juice, pour in the fried one.

Good meat, stir fry and pour in water (bone soup is the best).