2, the ginger peeled and sliced, scallions washed and drained and cut in half, leaving a little scallion cut into scallions, rock sugar in the stone mortar mashed to be used. Cut the pork into 3, 4 centimeters of large pieces, blanch in a pot, pour a large pot of water, add 2 slices of ginger and 2 cut off onions, boil over high heat and then fish out the meat, and then wash thoroughly with hot water, drained and ready to use.
3, will be an iron skillet hot, pour very little oil to wipe the bottom of the pan, pour in the five-flame meat pieces, open medium heat to the five-flame meat on each side of the brown, fried until the oil, it takes about 4, 5 minutes.
4: Preheat a casserole dish over the lowest possible heat, add the green onions and ginger to the bottom, and transfer the browned pork to the casserole dish. Add the scented leaves, pour in the yellow wine and let the casserole continue to heat slowly over minimal heat.
5: Pour crushed icing sugar into an iron skillet and sauté the sugar color in the oil coming from the pancetta. Turn up the heat to medium and sauté until the icing sugar melts and turns into syrup, then turns amber and bulges with lots of little bubbles, then pour in a large bowl of hot water.
6, the caramelized sugar water poured into the casserole, and then pour a moderate amount of boiling water, so that the soup can be basically submerged pork. Take a piece of tinfoil, cut it into a round piece about the same size as the casserole, and cut a few holes to make a drop lid. Cover the five-flower meat, and then cover the casserole with a lid, and simmer on low heat for about an hour.
7, an hour later to the casserole pour in soy sauce, fish out the cooked onion and ginger, continue to cover the tinfoil lid, but do not cover the casserole lid, turn to medium heat to collect juice. After about 20 minutes, see the soup becomes thick, bulging large bubbles, you can turn off the fire.