Main ingredient: 500g of pork

Seasoning: 1 teaspoon of salt, 1 tablespoon of soy sauce, 20g of rock sugar, 5g of green onion, 5g of ginger, 1 teaspoon of cooking wine, 60ml of vegetable oil, and water

Practice

1. Wash the meat and cut it into 3cm-square chunks, and then cut the green onion and ginger into smaller pieces.

2, cut the meat into a pot of cold water, high heat water boiled continue to cook for 2 minutes out, with warm water to rinse off the surface of the meat foam, drain the water.

3. When the pan is hot, pour in vegetable oil (about 60 ml), reduce the heat to medium and add rock sugar.

4, slowly stir fry until the icing sugar melted and discolored jujube red, the oil in the large bubbles into small bubbles, small bubbles quickly become gone when the sugar color is fried.

5, immediately put the blanched pork into the rapid stir-fry so that the surface of the meat are coated with sugar color; then, pour in cooking wine, soy sauce, green onion and ginger stir-fry evenly, add the right amount of water did not exceed the pork, large fire boil, turn into a small fire, cover the lid stewed for about 1 hour.

6, meat stew to about 1 hour or so, open the lid, add salt.

7, turn on the fire will juice all dry off the fire can be.