The home practice of putting the meat is as follows:

Materials/tools: 1 catty of pork, 1 piece of ginger, 1 onion, 1 daikon, 1 cinnamon, a few pieces of coriander, 5 to 6 dried chili peppers, 2 grams of salt, 20 grams of soy sauce, 2 grams of soy sauce, 10 grams of rock sugar, 30 grams of white wine, and 1 scallion.

1, the five-flower meat with fire to burn the skin, used to remove the residual pig hair, while removing the epidermis of the sweat gland fishy odor, and then cleaned. Add water to the pot, put the pork in cold water, put a few slices of ginger, scallions, sesame leaves and 10 grams of white wine, that is, about two tablespoons, and then turn on the fire to boil, skim off the floating powder, and then cook for about 10 minutes over low heat.

2, almost 10 minutes after the cooking fish out, and then smear a layer of old soy sauce while hot color, can be more than two times, the water to dry standby.

3, put almost 200 grams of oil in the pot, and then wipe the soy sauce on the pork, cold oil in the pot, open a small fire, the oil slowly heat, and when the oil temperature is hot, and then slowly turn up the fire, the oil temperature rises, the pork fried into the color of the tiger's skin. Frying it this way prevents the oil from splashing around.

4, pork fried into tiger skin color, and then fish out into the cold water soaking cold, after soaking cold pork, the skin will be blistered, very nice.

5, soak the cool pork cut into 2-3 mm thick slices, and then into a large bowl and put a spoonful of soy sauce, stir, marinate for 10 minutes, so that the meat flavor color.

6, cut the ginger into slices and the scallions into horseshoe slices and lay them flat on the bottom of the prepared casserole.

7, and then the sliced pork to the casserole onion ginger on the side, and then the big spices, cinnamon, sesame leaves, dried chili, put inside, and then put in order to salt 2 grams, 20 grams of soy sauce, 2 grams of soy sauce, 10 grams of rock sugar, 20 grams of white wine.

8, pour in the water just boiled meat, to be no more than the meat, due to the stewing time is relatively long, you can add a little more water, and then cover the lid of the high-fire boil to a small fire after stewing for one and a half hours.

9, almost 1 hour after stewing, we pick out the seasoning, if you like chicken essence we can put a little, and then big fire to the juice to collect a little, sprinkled with a bit of chopped onion on the table you can eat.