1, the required materials: 2 pounds of pork, white onion, ginger, peppercorns, star anise, sesame leaves, cinnamon, the right amount of rock sugar, the right amount of salt, the right amount of soy sauce, the right amount of cooking wine, the right amount of boiling water.

2, no need to put oil in the pot, hot. Then pork skin side down, in the pot hot, hot to the skin golden brown. The purpose of this is to remove the pig hair on the pig skin, and then remove the fishy odor inside the pores, so that the braised pork will not be fishy to eat.

3, and then scrape the impurities on the pork skin, and then rinse it with flowing water.

4, wash clean pork with paper to wash off the surface water, so that when the pot will not collapse oil. Change the knife cut into small pieces, not too small, the width of three centimeters or so appropriate.

5, prepare some green onion, ginger slices, peppercorns, anise, sesame leaves, cinnamon.

6, start the pan and pour oil, down into the rock sugar, small fire slowly stir fry, stir fry red dates color. The main fire can not be too big, or sugar color bitter.

7, into the pork, stir fry evenly, until all coated with sugar color. This step is also the same do not big fire, or the more fried the more bitter.

8, and then into the green onion, ginger, pepper, star anise, sesame leaves, cinnamon, stir fry the flavor. Then continue to fry the grease.

9, after frying the grease, the sugar color of the pork has been very red, this time to add some wine, pour it along the side of the pot, and then add a moderate amount of soy sauce, stir fry evenly. Then pour into the boiling water that can not over the five-flower meat. Note is boiling water, add cold water will make the meat tight, sugar color crystallization, and finally out of the pot when the sugar color is not uniform, eating taste is not good. When boiling, skim off the foam and grease on the surface, so that the meat will not be too greasy, and there is no fishy flavor. Cover the pot with a lid and simmer on minimum heat for 30 minutes.

10, time to pick up the spices inside. Cover and continue to simmer for 20 minutes. Spices do not stew too long, easy to be bitter. After the time is up, add a spoonful of salt to season, open the fire and start to collect the juice. Add salt can not be too early, otherwise the meat firewood, not easy to stew, the best is to add in seven or eight minutes cooked, so that the meat is not firewood, but also more flavorful.

11, the pot of soup becomes thick when to keep turning to prevent paste pot, soup left one-third of the time you can cease fire out of the pot. Out of the pot on the plate can be.