Raw materials:

500 grams of pork, 150 grams of dried amaranth, 10 grams of ginger, 1 star anise, 2 pieces of sesame leaves, oil, soy sauce, cooking wine, rock sugar, salt, chicken essence, each moderate amount.

Practice:

1, dried amaranth clean with water, soak in water until soft, drain (soak dried amaranth water don't pour out), pork cut into 4 cm long and 2 cm thick pieces;

2, hot pan pour oil, 7% heat under the ginger stir-fry pan, and then under the meat stir-fried until it turns white. Stir fry the meat at the same time, put the soaking amaranth dried water in the microwave oven to boil (high heat 3-4 minutes). Add the cooking wine, soy sauce, rock sugar, sesame leaves and star anise to the pot, add the boiled water of the dried amaranth (the water should not be over the surface of the meat), bring to a boil over high heat, then lower the heat to low and cook for about 40 minutes (transfer the meat to a casserole to simmer, it will be more flavorful).

3, put the dried amaranth, closed lid, cook for about 20 minutes. Finally, reduce the juice over high heat, season with salt according to saltiness, add chicken essence and serve