one, the ingredients

five meat, eggs, rice, soy sauce, soy sauce, green onions, ginger, pepper, star anise, cinnamon, sugar, cooking oil

two, the practice

1, the five meat cut into 5-10 cm thick fan, dipped into the old soya sauce and sugar, marinated overnight.

2. Leave the panko on a sheet or plate to dry for about an hour, but remember to leave the broth used in the marinade. During this time you can boil a few eggs in plain water and prepare the dressing.

3. Thread a toothpick horizontally through the pancetta to avoid the meat falling apart during cooking.

4, cooking oil (peanut oil is best) into the pot to heat up, in order to put the meat into, fry until three or four mature.

5, after frying the meat, you can knock a few eggs in turn, fried eggs is also a very famous part of the handle meat.

6, the marinade used in the old soy sauce broth poured into the cooking pot, add large onion segments, ginger, a variety of seasonings.

7, soup boiling, put the pork, boiled eggs, fried eggs, moderate increase in water and old soy sauce, so that the soup slightly did not over the ingredients. Cover the pot and smother for half an hour to an hour.

Pepper, is the rutaceae family, pepper plants.

Deciduous small trees; 3 to 7 meters high, the spines on the stem often fall early, the branches have short spines, the spines on the branchlets are broad and flat and straight long triangular base, the current year's branches are pubescent. Leaves with 5 to 13 leaflets, leaf rachis often with very narrow leaf wings; leaflets opposite, sessile, ovate, elliptic, sparsely lanceolate, larger at the top of the leaf rachis, sometimes rounded near the base, 2 to 7 centimeters long, 1 to 3.5 centimeters wide, margins of the leaves finely lobed with teeth, the teeth with oil spots. The rest have no or scattered oil dots visible to the naked eye, the leaf dorsum has tufts of hairs on both sides of the basal midvein or both surfaces of the leaflet are pilose, the midvein is slightly concave on the leaf surface, the leaf dorsum is often reddish-brown mottled when dry.

Inflorescences terminal or borne on top of lateral branches, inflorescence axis and pedicels densely pubescent or glabrous; tepals 6 to 8, yellowish-green, roughly the same shape and size; stamens of male flowers 5 or as many as 8; staminodes apically forked and lobed; female flowers seldom with developing stamens, with 3 or 2 carpels, 4 between them, and with obliquely dorsally curved styles. Fruit purplish red, single schizocarp 4 to 5 mm in diam., scattered slightly raised oil dots, apical awn tip very short or absent; seeds 3.5 to 4.5 mm long. Fl. April to May, fr. Aug. to Sept. or Oct.

Flower peppercorns, an important condiment, are an important symbol of Sichuan cuisine.

Peppercorns are used as traditional Chinese medicine and have the effect of warming the middle and driving away cold.