1. Ingredients

45g of three-layer meat (it's best to choose thinner three-layer meat when choosing ingredients). Ingredients: 5g of three-hawthorn slices, ginger slices, two pieces of orange peel and fragrant leaves, one star anise, a short piece of cinnamon bark, two tablespoons of white sugar (chopped green onion, cooked sesame seeds for the last garnish)

Take a tablespoon (soy sauce) When cooking, it will shrink, so don't cut it into small pieces.

Boil water in the pot and add white vinegar. Cook the cooking wine with three slices of hawthorn and three layers of meat for 1 minutes. Skim off the floating foam and cook until it is drained. (Hawthorn and white vinegar are sister Agatha's exclusive secret recipe, which can make the three layers of meat cooked quickly and not greasy.)

Add a little oil to the pot, turn on low heat and stir-fry the white sugar until it is yellowish and brown. If you can melt the sugar, you can

stir-fry the sugar, and then stir-fry the prepared spices ~ ginger slices, star anise, orange peel, cinnamon peel, hawthorn slices and fragrant leaves in the pan

after the spices are fried, put the three layers of meat in the pan and stir-fry, put it in soy sauce, soy sauce, stir-fry and color it

After the meat is fried, inject clear water into the pan, and stew for 25 minutes on medium fire < (Finally, set the plate for decoration, sprinkle with cooked sesame seeds and chopped green onion, and you can enjoy it beautifully. The braised pork cooked by Sister Agatha is really fat but not greasy.)

3. Set the table.