Ingredients: pork hind legs

Seasoning: cooking wine, pepper, onion, ginger, garlic, star anise, cinnamon, salt, sugar, soy sauce and soy sauce.

Production method:

1, cut the pork leg into large pieces, put it in a pot, add enough cold water to the raw materials, add a little cooking wine and 1 pinch of pepper, boil over high fire to skim off the blood foam, and turn to low heat for 20 minutes;

2. Take another pot, add onion, ginger, garlic, star anise, cinnamon and appropriate amount of water, boil over high fire and simmer for 20 minutes;

3. Rinse the pork in step 1 with clean water and cut it into strips about the thickness of the little finger;

4. Take out the onion, ginger and garlic in step 2, put the pork strips into the pot, add a proper amount of salt, sugar, soy sauce and soy sauce into the pot, and adjust the water level, so that the water amount is basically equal to the ingredients;

5. Step 4: After the fire is boiled, simmer for more than 20 minutes until the soup is dry;

6. Put baking paper on the baking tray, spread the pork strips in step 5 in the baking tray, and bake in the oven at 180 degrees until the pork strips are dry.

Tip:

1, step 1 and step 2 can save a lot of time. For the convenience of operation, it is best to choose a non-stick pot in step 2.

2. The oven for roasting pork strips does not need to be preheated in advance. In order to reduce the operation difficulty, it should be roasted for 20 minutes first, and then it should be baked as appropriate after it is taken out to cool, so that on the one hand, it can avoid baking paste, and on the other hand, it can be convenient to bake the desired degree of dryness and wetness.