Main ingredient: 500 grams of pork.

Accessories: 200 grams of potatoes, cooking oil 155 grams.

Seasoning: 10 grams of green onion, 10 grams of ginger, 20 grams of sugar, 2 grams of vinegar, 30 grams of soy sauce, 20 grams of cooking wine, 10 grams of salt, 3 grams of monosodium glutamate.

Production:

1, the pork skin hairs pulled with tweezers, even the skin cut into 5 cm square pieces. Potatoes peeled, rolling ingredients, cut into irregular hobnail blocks. Onion cut into segments. Ginger cut thick slices, slightly patted with a knife.

2, frying pan on the fire, add 150 grams of oil, hot, will be meat pieces into the slightly fried out, and then fry the potatoes into a charred yellow.

3, frying pan on the fire, add 5 grams of oil, add 15 grams of sugar, fried to a deep red, add 500 grams of boiling water, soup color golden, and then into the salt, cooking wine, soy sauce, vinegar, monosodium glutamate, sugar, green onion segments, ginger, open the pot and remove the foam, the meat into the turn to a small fire for about 30 minutes, will be the potatoes into the boil for about 10 minutes so that the juice basically collected, you can plate.

Instructions: If the broth is too little when broiling the meat, you can slightly add some boiling water and broil the meat until it is crispy.

Features: This dish is Beijing style, thick flavor and salty, red color.