1. The main ingredients are pickled half a fragrant pig, dried bamboo shoots 150g, 4 dried peppers and 3 millet peppers. The seasoning is salad oil 1 spoon, soy sauce 1 spoon, crystal sugar 1 spoon, 5 spoons of oyster sauce and brown sugar/kloc-.
2. Wash the dried bamboo shoots and soak them in clear water for more than 8 hours, and change the water several times during this period. After soaking, boil in cold water for 10 minute, soak in hot water until cool, repeat the action of soaking in cold water, wash and drain with cold water, and cut into dried bamboo shoots with equal length.
3. Clean the pickled pig, put it in a boiling pot, put it on the fire until it boils, rinse off the foam with cold water, and cut the square lines on the scalded pig surface into the depth of lean meat with a knife.
4. stew in a casting pot. Heat 1 tbsp salad oil in a pot. Turn to low heat, add brown sugar and stir-fry until bubbles dissolve and slightly scorched. Put the scalded pig in the pot, pour in 3 tablespoons of oyster sauce and 3 tablespoons of yellow wine, and fry it in the pot slightly to make the skin discolor.
5. Add auxiliary materials, simmer for about 30 to 40 minutes, open the lid to try the softness and hardness of dried bamboo shoots, add fire to increase the stewing time, and add pepper to enhance the fragrance.