Practice:
1. Add salt, dashi, cinnamon, water, pork, boil over high heat, change to low heat and cook for 1 hour, fish out and let cool and cut into thick slices;
2. Eggs beaten, add starch, balsamic vinegar, soy sauce and mix into an egg batter, into the meat slices coated uniformly;
3. Frying pan with oil to heat up the meat slices until crispy brown, and then sang up;
4. Sugar, balsamic vinegar, ketchup, water and mix well for dipping.