Process 1: Cut the meat into mahjong-sized cubes, put it in a pot and stew for 15 minutes, then take it out, rinse it with cold water and put it on a plate for later use.

Process 2: Wash the pan, put it on low fire, put a little base oil in the pan, then add 30 grams of sugar to the oil, add 15 grams of salt, and stir quickly with a spoon. 3-4 minutes until saccharification turns red and bubbles, then add 50 grams of water, stir well, and put the juice into a bowl for later use.

Process 3: Put 150g oil in the pot. When the oil is heated to 80%, add 20g of green onion, 30g of ginger, 3 pieces of star anise, 2 pieces of fragrant leaves and cinnamon 1g, stir-fry for 2 minutes, and then pour in the meat. Stir-fry with meat. After 8 minutes, add10g soy sauce, and drop the juice into the pot for dyeing. When the meat turns golden. Then add the right amount of refined salt and brown sugar, not too much brown sugar, and cook over low heat. When the meat is soft, a plate of fragrant braised pork will be ready.