500 grams of fat and thin pork.

50g dried lentils

2 grams of salt

Tomatoes 1

Onion 1 root

Ginger 1

3 red dates

Crystal sugar 10g

Hawthorn 3 tablets

2 fennel

Braised soy sauce 3 grams

5 grams of soy sauce

step

1

Soak dried lentils until soft. Soak for about 15 minutes, wash off the dust, and then put a proper amount of water to continue soaking. Don't pour this water out for burning meat.

2

Cut the lean pork into large pieces for use. Note: you can wash the meat first, then soak it in water for 30 minutes -2 hours, and then wash it.

three

Seasoning for barbecue: one tomato, one onion, one ginger, three red dates, rock sugar 10g, three hawthorn slices and two aniseed.

four

Don't put oil in the pot. Stir-fry over low heat, and stir-fry the water in the meat. This is also to fry the smell of blood.

five

Then add ginger, red dates, rock sugar, hawthorn and aniseed, stir-fry over low heat until the rock sugar is completely melted.

six

Add tomatoes and shallots and stir-fry over low heat until soft and rotten.

seven

Add soy sauce and soy sauce, stir-fry the meat and color it, then add the water soaked in dried lentils, add enough at one time, cover the lid and simmer for about 25 minutes.

eight

At this time, the meat is half-cooked, seasoned with salt and soaked in soft dried lentils.

nine

Cover the pot and simmer for about 35 minutes until the meat and dried lentils are completely soft and rotten.