List of ingredients:
2 pounds of pork, 1 green onion knot, 5 slices of ginger, 4 cloves of garlic, 30 grams of rock sugar, 2 tablespoons of cooking wine, 1 tablespoon of dark soy sauce, 2 tablespoons of soy sauce, a pinch of salt, and the right amount of water.
Making Steps:
1. Cut the meat into an iron pot, add a proper amount of cold water, open the fire and boil, cook out the blood foam and then fish out the meat, rinse it with tap water.
2. Clean the iron pot into the pork, add appropriate amount of cold water, high heat to boil and skim off the foam, add onion knots, ginger and garlic, reduce the heat to low, simmer for 50 minutes, until the chopsticks can be easily poked into the fat meat.
3. Fish out the pork from the cooked braised pork, remove the green onion, ginger and garlic, and strain the broth to remove impurities.
4. Heat the oil in a separate pan, add 30 grams of rock sugar, and simmer slowly over low heat until it dissolves and red bubbles appear.
5. Quickly add the pancetta and stir-fry well to coat each piece of meat with the sugar color.
6. Add 1 tablespoon of dark soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine and a pinch of salt, and stir-fry well.
7. Add the appropriate amount of water, end over the meat surface, cover and simmer on low heat for 40 minutes.
8. After 40 minutes, use chopsticks to poke into the meat, if it can be easily poked through, turn on the heat to reduce the juice, and stir fry evenly until the soup is thick.
Notes:
1. Make sure to use triple-layered pork that is fat and lean for better flavor.
2. Be sure to add enough water when stewing the pancetta, and don't add more water halfway through to avoid affecting the taste.
3. Don't fry the sugar color for too long to avoid burning the meat skin.
4. Be sure to control the amount of water when cooking the broth of braised pork, too much or too little will affect the taste.