Step 1, prepare the other auxiliary materials needed for the pot.

Step 2: Wash the pork and cut it into cubes according to the preferred size.

Step 3, cut the meat into cold water in a pot, add ginger, and pour the appropriate amount of cooking wine, high heat boil, blanch, skimming foam. Fish out, drain the water, and set aside on a plate.

Step 4: Place the drained pork cubes in a pot with no water or oil and sauté over low heat.

Step 5: Make sure to use low heat, stir-fry until the surface of the pork is golden brown, and a lot of oil appears at the bottom of the pan, then remove the pork, do not pour out the oil in the pan.

Step 6, continue to low heat, using the fried lard in step 5, when the oil is hot, add an appropriate amount of rock sugar, stirring constantly with a spatula, until the caramel color is obvious.

Step 7, then pour in the sautéed pork, stir-fry until the pork evenly adheres to the caramel color.

Step 8: Add the scallion, star anise, allspice and dried red chili peppers.

Step 9: Pour in the soy sauce and dark soy sauce, stir-fry until each piece of pork is evenly colored.

Step 10, add the right amount of water, completely missed the meat can be, cover the pot, low heat stew up.

Step 11: Simmer for 40 minutes or so, and you'll see the broth reduce significantly. Add 1 tablespoon of salt, and start reducing the sauce over high heat.

Step 12, do not collect all the soup, stay a little bit can be, out of the pot before adding half a spoonful of monosodium glutamate to refresh.