Ingredients: pork 1 000g, ginger 4g, shallot 50g. Seasoning A: 80g of rock sugar, 70ml of soy sauce, 4 tablespoons of soy sauce1/,50ml of carved wine, 600ml of clear water, seasoning B: 30ml of carved wine, and 6 red dates. Preparation method: (Hotel practice: oil-frying method. 2. Cut the pork into 40mmx40mm cubes, and tie it with thick cotton rope into a cross knot with the mouth down. 3. Put half a bowl of oil in the pan, turn the skin up, fry the oil slowly over low heat, and take out the meat for later use. 4. Take a large casserole and spread a bamboo stick on the bottom of the pot. (This will prevent the meat from burning) 5. Put chives and ginger slices on the bottom of the pot. 6. Spread the fried meat evenly in the pot. 7. Put 80 grams of rock sugar and 50 grams of water into the wok and simmer until the rock sugar melts. 8. There is smoke in the pot and the rock sugar turns dark brown. 9. After cooling, add 50ml of clear water, reheat and cook the sugar color into brown syrup water. 10. Add 50ml of soy sauce, soy sauce, syrup water and carved wine into the pot. 1 1. Inject 600ml of clean water to 2/3 of the pork, cover it with high fire, bring it to a boil, and simmer for about 60 minutes. 12. After about 30 minutes, turn the pork skin down and continue to stew. Turn it over after about 45 minutes, and simmer until only the bottom of the pot is left. 13. Put the pork in a big bowl, pour the remaining soup, add the cut red dates, and then pour 30ml of Huadiao wine. 1 1. Boil the water in the pot, cover the meat and steam for 60 minutes. You can make the experience: 1. Why do you want to add bamboo sticks to the bottom of the pot? Because in the process of stewing for a long time, the position where the meat touches the bottom of the pot will burn, and it can't be turned over like when cooking. If the meat is burnt, it will affect the quality of a pot of meat. This is the experience I did once in the last two months. The whole pot of meat is very delicious, but the fly in the ointment is a little burnt. 2. This time, the method of frying the sugar color with water was adopted. Originally, hot water was added to melt the sugar color immediately after it turned brown, but the sugar color spilled out of the pot immediately, so I came up with this method, which was to let the sugar color cool, then add cold water and reheat it to melt it into syrup water. This will be safe for beginners. 3. The hotel can fry the fat part of the fat without being so greasy by using the oil-frying method. We can fry the fat in a pan with half a pot of oil, and don't fry the skin. 4. Red dates are not easy to taste when steamed, and it is easy to steam out the taste by cutting the mouth. Putting wine is a major feature of this dish. The original dish is Shaoxing wine, and I prefer Huadiao wine, because it has golden color, sweet and delicious. Therefore, this dish is indispensable. The reason why it is put twice is that the taste of wine will slowly disperse during the cooking process. Therefore, in the process of steaming, a small amount is added to make the meat have a faint bouquet. But not too much, lest the wine be too strong. 6. If you want to cut the meat neatly, it is best to blanch the whole meat first and then cut it into cubes. The practice of the simple version of the family: (blanching, stewing for a long time and plenty of water) 1, also cut the meat into squares and tie it with cotton rope. 2. Boil the water in the pot, put the meat pieces into boiling water, pick them up and wash them for later use. 3. Put ginger slices and shallots on the bottom of the casserole, discharge the meat in a row, put half a bowl of Shaoxing wine, add soy sauce+broken rock sugar +5 bowls of water. 4, the amount of water does not exceed the meat, after the fire is boiled, turn to low heat and simmer for 2-3 hours until the soup is thick.