2 tablespoons of dark soy sauce, 1 tablespoon of soy sauce, half a small cup of old wine, 4 slices of dried hawthorn, 2 slices of ginger, a little vinegar, a little sesame oil, 50g of icing sugar, 600g of pork, 400g of old tofu

Practice

1, half a cup of cooking wine and double the amount of water, soaked in washed pork, and let it rest for 15 minutes

2, pour out the water, and then enter the end of the water with water! meat, 5 minutes on it

3, on the pot of steam. 30 minutes. Cold water into the pot, the water boiled and wait 30 minutes on it.

4, take a casserole in the steam meat at the same time to cook a little water, put ginger and hawthorn, rolling a few minutes, and so the meat steamed into the casserole continue to cook.

5, 10 minutes later, put a small amount of vinegar, meat is easier to crisp. In my personal experience, 40 minutes or so, the meat will be very crispy, with chopsticks fork look can be inserted into the good.

6, add soy sauce sesame oil, for coloring.

7, wait until the color is almost the same, you can put the cut pieces of old tofu in. Usually we will put some eggs, bamboo shoots and so on, but I personally like to put the old tofu, he is more flavorful, can absorb the excess soy sauce and oil in the pot, so that the braised pork tastes not greasy at all.

8, half an hour later, almost basically, put the rock sugar down, until the water collects dry, the color will be very bright, the fragrance is also out of it, you can get out of the pot oh ~ ~