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

2. Clean the pot, put it on low heat, put a little base oil in the pot, then add 20 grams of white sugar to the oil, and stir quickly with a spoon. When the sugar melts and turns red and bubbles, add 50 grams of water, stir evenly and put the juice into a bowl for later use.

3. Put 100 grams of oil in the pot. When the oil is 80% hot, pour in the meat. At the same time, add 50 grams of onions and 30 grams of ginger slices, stir-fry with the meat. After a minute, drip the juice into the pot in batches for coloring.

4. When the meat turns golden, add water to cover the meat. Then add an appropriate amount of refined salt and brown sugar. Not too much brown sugar, just a little sweet. Finally, add 5 star anise and a piece of cinnamon bark, and cook over low heat. When the meat becomes tender, a fragrant braised pork dish is ready.