First blanched, cleaned and cut into large pieces, the pot put a small amount of oil or not, put the meat into the frying. If the dried bean curd is more meat should also buy more, otherwise the dried bean curd is not flavorful, this dish is mainly dried bean curd to absorb the flavor of the meat, mix in the right amount of soy sauce, old soy sauce, rock sugar, cooking wine, then add the dried bean curd and stir-fry evenly, and then add the cooking wine and the water that has not exceeded the meat pieces. Put oil in the pot, add onion and ginger stir fry, under the five-flame meat stir fry, add old soy sauce color, add soy sauce, cooking wine, salt, rock sugar, star anise stir fry, add boiling water did not exceed the meat, large fire boil to small fire for one hour.

Open the pot, add dry cowpeas, press with a spoon, so that the dry bean curd sinks into the soup, large fire boil, small fire cooing half an hour; 7, open the lid of the pot, large fire simmering for 10 minutes, the soup thickens and turn off the fire, this dish is ready. Generally it is the dried bean curd and pork to match to make food. Among them, with the five-flower meat is the most common, sliced five-flower meat is usually with dry bean curd to do fried meat, cut pieces of five-flower meat with dry bean curd to do stewed meat, burned meat, stewed meat.

Pour a little more oil than the general frying, oil hot into the millet pepper and garlic stir fry, then pour into the marinated pork, stir fry for two or three minutes, and then add water did not exceed the dish (you can add more), add soy sauce, soy sauce, in the pot to add the right amount of water, the water is not more than the ingredients can be covered with a lid and small fire simmering, the broth received a half, add the right amount of salt to taste, and then continue to smother the cooking without the soup can be. Dried bean curd is easier to soak in warm water. Pork is best stewed slowly over low heat in order to be flavored and easy to cook and taste good.

After frying the meat, put the lean meat in, add soy sauce, water, Lao Gan Ma, a little salt to start stewing meat. Like spicy can add more Lao Ganma or add some dry chili. Cover and bring to a boil over medium-high heat. 40 minutes later, add the dried bean curd cut into pieces. Continue to simmer for 20 minutes over medium heat. Collect juice: open the lid and turn to high heat, collect soup for about 3 minutes, sprinkle a handful of small green onions, turn off the fire directly on the table.