Ingredients:

250 grams of pork, 10 grams of ginger, 15mL of dark soy sauce, 20ML of soy sauce, 10ml of sugar, 50ml of Huadiao Wine (or white wine), 5 grams of peppercorns, 3 slices of sesame seeds, 1 gram of monosodium glutamate (MSG), and an appropriate amount of salt.

Practice:

1, clean the pork, put it into a soup pot, add cooking wine, ginger and cook on high heat for 30 minutes, pick up and drain. Rub the old soy sauce on the skin of the meat, dry and set aside.

2, the pan into the salad oil, 7 into the heat of the skin side of the meat into the pot, deep-fried until the skin becomes brownish-red and small bubbles, and then turn over and continue to fry meat into golden brown.

3. Drain the meat from the oil and set aside to cool (you can put it in the refrigerator so that it will be easier to slice), then cut into slices. In a bowl, stir together the soy sauce, soy sauce, sugar, Hua Diao wine, ground spices, peppercorns and ginger.

4. Soak the slices of meat in the seasoning sauce for 10 minutes, then place them in a steaming bowl and pour the remaining broth over the meat. Steam on high heat for 2 hours, press the pressure cooker for 30 minutes, the meat is soft and ready, sprinkle with chopped green onion when serving.

5, the introduction of a special way to eat: like to eat spicy friends, you can cut millet chili into particles, sprinkled in the soup, more flavor. Do not add water to this dish, add wine can be added, the more wine added to the meat more tender and more flavorful, stewed meat flavor four escape.