Preparation materials: 200g frozen cranberries, 500g pork shoulder, 500g duck oil, baguette 1 root, 80g soft sugar, 50g carrot, 50g onion, 20g garlic, pepper 10g, thyme 10g, 2 fragrant leaves, a little black pepper and a little salt.

Production steps:

1, remove tendon from pork shoulder, wash it, put it in refined oil, and add a series of spices such as carrot, celery, onion, thyme, pepper and fragrant leaves.

2. Preheat the oven 180 degrees and bake slowly for 3 hours.

3. Add the frozen cranberries into the pot, add the soft sugar, and cook over low heat until concentrated.

4. Cool the pork shoulder after taking it out, mash the crispy pork shoulder with a fork, and add some duck oil, salt and pepper.

5. Apply the meat sauce to the crispy baguette, just a thin layer.

6, put a good cranberry on the top, sour and sweet.

7. Finished product drawing.