Accessories: garlic, ginger, rock sugar, white onion, dried hawthorn.

Practice:

1, dried bamboo shoots soaked in water until fully stretched, softened;

2, soaked dried bamboo shoots torn, rinsed, cut into sections;

3, pork cut into squares, and ginger slices together into a pot of cold water, add 1 tablespoon of cooking wine, boiled;

4, boiled continue to cook for about 3 minutes can be, the water will be poured off, with warm water to wash away the floating foam on the surface of the meat, drain and spare;

5, clean the pot, add the meat, stir fry on low heat, until the meat is slightly golden on all sides, and overflow a lot of oil, you can add the rock sugar, continue to stir fry for 2-3 minutes (do not have to stir fry until the sugar melts);

6, add the dried bamboo shoots, white onion segments, garlic slices, 1 tablespoon of soy sauce and stir fry evenly;

7, add the dried hawthorn and water, the water quantity To not over the meat (must be boiling water). Turn the heat to simmer for 40 minutes;

8, 40 minutes later, turn to medium heat to collect the juice, and can add 1 spoonful of dark soy sauce, stir frying while collecting the juice, along with the color. The flavor is not enough can add a little salt