1. Boil the water, add onion and thick ginger slices into the pot, cut the meat into small pieces (convenient for entrance), put it in the pot, blanch the water, drain the water for use, cook the eggs in another pot, peel the eggs after they are cooked, cut several crosses on the surface of the eggs to make them more delicious when cooked, and then cut the soaked dried bamboo shoots into small pieces suitable for entrance for use.
2. Stir-fry the meat in a hot pot, then put the star anise in the pot, stir-fry until the meat is slightly yellow, take it out for later use, and clean the wok.
3. Stir-fry the sugar color: hot pot, come on, put more oil, and turn on medium heat. Don't burn the oil too hot. It doesn't matter what sugar you add, but it should be broken; Then gently stir. If you are a novice, please use a small fire. After watching the sugar melt and the oil surface start foaming, order the meat immediately, stir-fry and color it. If the heat of sugar is not well mastered, it will always be small. If it takes too long, it will become bitter, and so will the meat.
4. Put the cooking wine, soy sauce, onion ginger and dried bamboo shoots into the pot and stir-fry with the meat for a while.
5. Pour the served meat and side dishes into the soup pot together with the eggs wrapped in skin before, and add boiling water until the ingredients are gone. If it is a multifunctional rice cooker with instructions, turn it to the maximum gear (my maximum gear is hamstring muscle for 35 minutes). If you switch to the 15 minute pork ribs stall, it will definitely be tasteless, and it will be stewed in an ordinary pot for one hour.
6. When the time comes, pour all the materials into the wok, collect the soup over high fire, add seasonings such as salt and sugar, and then serve.
7. Although the addition of dried bamboo shoots eased the greasy meat, I always felt that pure barbecue was not healthy enough. When I eat again, I will put Chinese cabbage, beans, potatoes and lasagna together.