Posterior gluteal apex
1 block
condiments
salad oil
Proper amount
Refined salt
Proper amount
Welsh onion
Proper amount
Sichuan pepper
Proper amount
Star Anise
Proper amount
energy
Proper amount
Dried hawthorn
Proper amount
fermented bean curd
Proper amount
rice-rinsing water
Proper amount
Cooking wine
Proper amount
Braised sauce
Proper amount
crystal sugar
Proper amount
step
1. After cleaning the rear buttock tip, cut it into small pieces and soak it in clear water 10 minute;
2. Prepare 1 bowl of pepper water;
3. 1 piece of sufu is melted with some sufu;
4. Cut the onion and slice the ginger;
5. Add a proper amount of water to the boiling pot, put the meat in, boil over high fire, and remove blood foam;
6. Meat pieces after drowning;
7. Put the onion and ginger slices on the bottom of the pot;
8. Pour the meat into the pot and put it evenly;
9. Add a proper amount of cooking wine;
10. Add pepper water, pour rice water and leave meat.
1 1. Add a proper amount of braised soy sauce, add 2 aniseed, and a little dried hawthorn and rock sugar;
12. After the fire boils, cook for 15 minutes to remove the floating foam on the water surface;
13. When the soup in the pot is reduced for a while, add appropriate amount of salt and simmer for 15 minutes;
14. When there is only a little soup left in the pot,
15. Pick out all condiments except meat;
16. The soup was quickly collected by the fire.
17. Pan and plate.