Process 1: Cut the meat into mahjong-sized cubes, put it in a pot and cook for 15 minutes. Remove the meat, rinse it with cold water and set aside.

Process 2: Wash the pot and put it on low heat. Put a little base oil in the pot, then add 30 grams of white sugar to the oil, add 15 grams of salt, and stir quickly with a spoon. Wait for 3-4 minutes until the sugar melts, turns red and bubbles, add 50 grams of water, stir well and put the juice into a bowl for later use.

Process 3: Put 150 grams of oil in the pot, wait until the oil is 80% hot, add 20 grams of green onions, 30 grams of ginger slices, 3 star anise, 2 bay leaves, 1 gram of cinnamon, oil Fry for 2 minutes and add the meat pieces. Stir in the meat pieces and stir-fry. After 8 minutes, add 10 grams of dark soy sauce and drop the juice into the pot in batches for dyeing. When the meat turns golden brown. Then add an appropriate amount of refined salt and brown sugar, not too much brown sugar, and cook over low heat. When the meat becomes tender, a fragrant braised pork dish is ready.