1. Soak dried lentils until soft. Soak for about 15 minutes, wash off the dust, and then put a proper amount of water to continue soaking. Don't pour this water out for burning meat.
2. Cut the lean pork into large pieces for use. Note: you can wash the meat first, then soak it in water for 30 minutes -2 hours, and then wash it.
3. Seasoning for barbecue: one tomato, one onion, one ginger, three red dates, rock sugar 10g, three hawthorn slices and two aniseed.
4. Don't put oil in the pot. Stir-fry the water in the meat with small and medium fire, also to stir up the smell of blood.
5. Then add ginger, red dates, rock sugar, hawthorn and aniseed, stir-fry over low heat until the rock sugar is completely melted.
6. Add tomatoes and onions and stir fry over low heat until the tomatoes are soft and rotten.
7. Add soy sauce and soy sauce, stir-fry the meat thoroughly, then add the water soaked in dried lentils, add enough at one time, cover the pot, and simmer for about 25 minutes.
8. At this time, the meat is half cooked, seasoned with salt and soaked in soft dried lentils.
9. Cover the pot and simmer for about 35 minutes until the meat and dried lentils are completely soft and rotten.