Main ingredients:

pork

Accessories:

salt

pepper

dark soy sauce

Sichuan pepper

pepper

energy

verdant

Garlic and so on

Exercise:

1. Take out the butt tip and thaw it, but not for too long. As long as it melts a little, the inside is still hard, which makes it easier to cut. Then carefully cut into large pieces, then cut into small strips, and then cut into diced beans the size of soybeans.

2. Mix pepper, soy sauce, salt and edible oil and marinate for a period of time (20~30 minutes).

3. Put oil in the pan, add chili and dried chili and stir fry until fragrant.

4. Pour in Jiang Mo, chopped green onion, minced garlic, star anise (one or two petals) and cinnamon to make it fragrant.

5. Pour in diced meat and stir fry until it changes color. Add soy sauce, cooking wine, spiced powder, pepper powder, pepper powder and rock sugar and continue to stir fry.

6. Pour the broth (if there is no clear water) and boil it with high fire.

7. Add hot sauce and fermented milk, put Kaempferia Kaempferia, Alpinia officinarum, Radix Angelicae Dahuricae, Fructus Amomi and Radix Astragali into the seasoning ball, and simmer for about one hour. When the soup reaches the height lower than the meat, turn on the high fire and stir fry until the soup is almost dry, and turn off the fire.