1.

Pork shanks with fire after scraping clean, remove miscellaneous hairs, chopped small pieces

2.

Starting a pot of boiling water to add a little salt, ginger, put pork shanks blanch and cleaned up standby

3.

Ginger peeled and sliced, garlic sliced, thirteen spices ready for use

4.

Another pan put a little oil, add rock sugar, small fire melt sugar water

5.

Add dark soy sauce

6.

The next pork shanks stir-fry, so that each piece of meat are uniformly wrapped in color

7.

Join ginger and garlic thirteen spices, and then stir-fry for a few moments, the meat is already very colorful, looking at some of the

8.

After stir-frying for about 5 minutes, add the water that has not exceeded the pork, and then turn to low heat and simmer for about 40 minutes

9.

Add the black fungus, and then use the water to soak the fungus in between simmering

10.

The fungus is relatively large, and then you can use a knife to cut it into small slices, or not cut it at all.

11.

Roughly 10 minutes into the pot, put the fungus and continue to simmer

12.

On the soup is only one-third of the time to turn on the heat, add a little cornstarch water and salt to reduce the juice

This is the first time that I've seen a lot of fungus in my life, so I'm not sure if it's a good idea.