Materials after the hip or pork, ginger, cooking wine, soy sauce, five-spice powder, salt, vinegar, dry chili powder practice 1, clean meat, scrape the skin with a knife (do not peel), the fat and thin meat were cut. 2, put a little oil in the pot, oil hot turn a pot, the first under the fat meat stir-frying a little bit, that is, the fat meat inside the oil stirred out of the meat, meat will be fat and not greasy. 3, stir-frying to the meat skin color is a little bright, hurry up! Pour into the lean meat (can not stir too long, otherwise the meat is dry and tasty). This process with medium heat, to keep stirring, because the oil did not stir out before, easy to paste. 4, put ginger, cooking wine, soy sauce, five-spice powder stir fry, and then put salt (more than the usual amount of fried meat), vinegar (note that not a small amount of vinegar, than the usual amount of fried meat to be more than twice the amount of meat to be covered), cover and turn to a small fire simmer for 10 minutes, so that it is flavorful (the meat should be a little fatter on it, the oil can be all immersed in the meat) 5, After the meat is cooked, evenly sprinkled with chili powder, this process do not flip, let the oil naturally soak the chili powder, so that the fried bashful color is very red. Stir fry a few times can be out of the pan.