Three layers of meat, bean sprouts, onions, ginger, rock sugar, dried peppers, garlic, star anise, soy sauce, cooking wine and oyster sauce.

Exercise:

1: Scrape and wash the three layers of skin repeatedly with a knife to remove dirt and prepare other materials;

2. Picking and washing soybean sprouts for later use;

3: Cut the three layers of meat into pieces about half a centimeter thick, add proper amount of cooking wine and water, soak for 10- 15 minutes, and take out;

4: Add a little oil to the pot, add the sliced meat and stir-fry until it changes color, and add onion, ginger, rock sugar, dried pepper, garlic and star anise and stir-fry until fragrant;

5: Spray a proper amount of cooking wine, add a proper amount of soy sauce and stir-fry until the meat color, then add a proper amount of soy sauce and stir-fry evenly;

6: Add the processed soybean sprouts, stir fry for a while, add a little water to boil, cover and simmer for about 45-60 minutes;

7: Turn the fire and collect the thick soup.

Intimate reminder:

1: It is best to choose three layers of fat and thin meat, too fat and too greasy, too thin and too firewood with poor taste;

2. Slice three layers of meat and soak them in proper amount of cooking wine and water to remove the unique fishy smell of pork. The time should not be too long, and 10- 12 minutes is appropriate;

3. Adding rock sugar and oyster sauce to barbecue can make the finished product red, bright and beautiful. Soy sauce is used for coloring, soy sauce and oyster sauce are used for seasoning, but they are all salty. Please pay attention to the dosage to avoid being too salty.

4. Soybean sprouts are nutritious. When they are stewed with meat, they can absorb the fragrance of meat and reduce the greasy feeling of meat. The time to put bean sprouts can be adjusted according to everyone's taste.

5: Braised pork, which mainly highlights braising, will produce moisture in the process of braising soybean sprouts, so don't add too much water or even water when braising pork;

6. If you want the braised pork to be rotten, it is usually simmered after the fire is boiled. Finally, the juice is collected by fire. Don't burn blindly and quickly. It is best not to open the lid, and add Tonga seasoning in the middle to ensure the original taste of the dish.