1.

First, blacken the skin of the meat with a spray gun

2.

Then soak the meat in cold water for a while, then take it out and clean it with a knife to scrape off the black stuff

3.

Cut the meat into small pieces

4.

Prepare the scallions and ginger, sesame seeds, Chinese spices, pepper and cumin.

Prepare a piece of curd and mash it

6.

Heat the cast iron pan

7.

Dry-fry the cut meat directly without oil until the meat is fried

8.

Then add the brown sugar and continue to stir fry

9.

Then add the brown sugar and continue to stir fry

9.

Then add the brown sugar and continue to stir fry

9.

9.

This is the first time that I've seen the meat in the past, but I don't think it is a good idea. 9.

Cook the wine and stir-fry for a while

10.

Add the dark soy sauce and continue to stir-fry

11.

Add the minced fermented bean curd

12.

Add the green onion, ginger and spice box

13.

Add the boiled water with the meat on the level of the line

14.

14.

Add a few slices of dried hawthorn

15.

Wait for the water to boil and then open the lid to cook for 15 minutes

16.

Repeat to cover and simmer for 40 minutes

17.

Seeing that the broth is almost depleted, add salt, and simmer for a while more broth almost close to the pot can be removed

18.

Seeing that the soup is almost depleted, add salt, and simmer for a while broth almost closed to be removed from the pot

18. 18.