1. Prepare potatoes and pork shoulder.

2. Wash the pork and cut into pieces, soak in water for 1 hour to soak out the bleeding water.

3. Cut the green onion into sections and slice the ginger.

4. Peel the potatoes and cut into hob pieces.

5. Put the pot on the fire, pour in the cooking oil, and add the potato pieces after it is hot.

Fry until yellow, remove and drain.

6. Blanch the meat, remove and set aside.

7. Add a small amount of oil to the pot, add the blanched meat and stir-fry until lightly browned.

8. Leave the bottom oil in the pot and add rock sugar.

9. Stir-fry over low heat until the rock sugar melts and turns brown.

10. Pour in the stir-fried meat pieces and continue to stir-fry so that every piece of meat can be coated with sugar color.

11. Add soy sauce and stir-fry evenly.

12. Cook in cooking wine. Stir-fry and mix evenly.

13. Add boiling water to cover the meat.

14. After boiling, add onion, ginger, star anise and cinnamon. Reduce heat and simmer for 30 minutes.

15. Add salt and fried potatoes, and simmer for 30 minutes.

16. Turn to medium heat and cook until the soup is concentrated.