250 grams of pork, 400 grams of tea tree mushrooms, rock sugar, soy sauce, cooking wine, salt, star anise, cinnamon, green onion, ginger, dried chili peppers

Methods

1. Wash the pork and cut it into 2-centimeter-square pieces. Remove the roots of tea tree mushrooms, wash and cut into pieces. Cut scallions into pieces, slice ginger and wipe dry chili peppers clean.

2. Put enough water in a pot, add 3 slices of ginger, 1 tablespoon of cooking wine, put in the meat, blanch it, fish out the meat and control the water.

3. Put a moderate amount of oil in the pan and heat it, put in the rock sugar and stir fry with a spatula, at this time, set the heat to medium-low, when the rock sugar melts and starts to appear golden, turn the heat to minimum and keep stirring the syrup until the rock sugar is completely dissolved, when there is a brownish-red syrup in the pan, put in the five-flower meat and keep stir frying until the color is on the ground.

4. Put in 2 pieces of green onion, 2 slices of ginger, pour in cooking wine, soy sauce and then stir fry the pork, out of the flavor, until there is no excess water analysis of the pork, the color becomes slightly darker; put in the remaining green onion and ginger, add dried chili peppers, star anise, cinnamon and other spices, pour in the boiled water did not exceed the meat, the soup with a high fire to boil, and then transfer to the casserole dish, turn to a low fire with a lid, and slowly simmer for 2 hours, until the meat is mature.

5. Add the tea tree mushrooms, mix well and continue to simmer covered for 1 hour, until the mushrooms are soft. When the meat is crispy, turn up the heat to high and drain the remaining broth.