500 grams of pork

Scallion 1 small handful

Ginger 2 to 3 pieces

Soy sauce (soy sauce 1:soy sauce 3) 15 grams + 45 grams

Wine 20 grams

Rice sugar 20 to 30 grams

Salt on demand

Methods to go the oil meat

The five-flower meat Selected without bone parts, the width of the best not less than 10cm, a whole piece of cold water into the pot, blanch bleeding foam after rinsing, re-added water and onion knots and ginger slices, simmering until can be inserted into the chopsticks and then fished out;

PS: simmering to five, six mature can be too crispy, the subsequent processing will affect the integrity;

Take advantage of the heat of the meat marinade in soy sauce for color, and then try to drain the non-dripping juice; deep-frying pan

After deep frying the meat, control the oil or change the pot, pour in the broth, the rest of the soy sauce, yellow wine and rock sugar, add the meat to boil together; the amount of broth in the static can be not more than half of the meat, the amount of boiling can be not more than the entire meat, to the previous stewed meat broth to regulate;

PS: this link to take into account the color of the meat and seasoning meat color and seasoning; because the color before frying, after frying is golden, add sugar after the color will be more and more dark; meat and seasoning sauce together with boiling, taste test to light or just appropriate, and decide whether to add salt; because continue to cook, the soup will be more heavy taste;

boiled about 3 to 5 minutes after the meat, skin side down into the container, pour the soup, and then into the pot to steam! 20 minutes or so, and then insert chopsticks, it should be easier and more Duang ~ feeling; remove from the fire and wait for the meat to cool down and cut into thick slices, pour the soup can be.

PS: steam meat with the container open mouth is not too large, the soup is best to submerge the fat layer, at least submerged meat skin layer, the more the skin of the meat inhalation of the soup, the more wrinkles are more obvious; the knife must wait for the meat block cold, otherwise it must be cut neatly;