Ingredients: about 500 grams of pork, 3 small onions, 5 slices of dried hawthorn, brown sugar 1 small piece

Practice:

1. small onions of the green onion white and green are handled separately, the white onion white cut into segments, the green onion cut into minced; brown sugar with a knife patted into small pieces.

2. Pour the appropriate amount of boiling water in the pot, the pork pieces and scallion white down, blanch for 5 minutes and then fished out, the pot washed.

3. Pour the blanched and drained pork into a clean pot and fry over low heat (no oil).

4. Fry until the surface of the meat is a little browned, do not fry too burnt, and ooze out some oil, add brown sugar cubes, stir fry evenly over low heat.

5. Stir-fry slowly over low heat until the sugar melts, stirring constantly to avoid the sugar sticking to the pan and to keep the sugar sauce on the meat.

6. Pour into the appropriate amount of boiling water, the amount of water does not exceed the meat on the line, down into the hawthorn slices, small fire cook for about 30 minutes.

7. 30 minutes later, turn to medium heat, add 1 tablespoon of soy sauce, moderate salt, stir fry - the last "juice" of this step is very critical, must not go away, to stir fry, so that the soup wrapped in each piece of meat.

8. Finally, sprinkle with chopped green onions.