First, put aside the meat into cubes the size of table tennis balls, or strips the size of AA batteries. Prepare white soup, scallions, ginger, garlic, peppercorns, and star anise. If available, add bay leaves, vinegar, soy sauce, and dried chili peppers. ! Cut off the green onion and smash the ginger! Put the meat in the pot with cold water and add a little vinegar, so the tendons will rot easily! Take it out when the pot is boiling! Brush the pan with oil, add a handful of sugar over low heat to 60% heat, and cook until it turns yellow and bubbles (be careful of the sugar getting mushy). Quickly add the meat and start stir-frying. Change to medium heat and stir-fry slowly until the meat becomes a little mushy. Now, put in all the seasonings and add hot water (the water used to cook the meat cannot be used because it is too dirty). Don’t add salt first, but add soy sauce, vinegar and chili. You can decide the amount of soy sauce by looking at the color. Just a little less vinegar will be fine. If you have it at home If you have any liquor or cooking wine, put it down too! Boil for 5 minutes and add salt. You can add less. You will adjust it later when cooking the potatoes. However, one pot of meat should be at least half a table spoon the size of a table tennis ball!