1, the meat boiled in water (do not cook too well, to be inside the kind of blood and water), easy to cut into your

restaurant to see the shape of the size of the

2, the pot on the oil (oil to be a little less, I originally put a lot of the last water is not there and the oil is very upset, because the fat meat to

Oil), a certain degree of heat, pour sugar! Incidentally, put 2 anise, control the fire, sugar melt into the cut

sliced

onion ginger; (Tip: we are not a chef how to melt the sugar well? Put the sugar in, put the pot

take up, stir with a spoon to accelerate it melted in the oil, can effectively avoid the sugar paste Oh, think the oil temperature is not

enough in the return to the fire, and slowly let it melt well)

3, after the explosion of aroma, into the cut meat gaga, stir-fry, put a little wine, and continue to stir-fry;

4, stir-fry for 2 minutes, put pepper and soy sauce continue to stir-fry; (if you like can add some carrots)

5, you see that the meat color and char is very bright, OK this time to pour cool water into the amount of water just missed the meat on

good, not too much.

6, large fire boil, small fire slowly simmering (you can put a little chicken essence into it), and so the water is almost gone, we must always watch

cha pot, lest the paste!

7, when almost the time, if you want to show off to friends, you can pour a little sesame oil to increase the brightness (hey very

good-looking Oh) put a little monosodium glutamate (MSG), open the fire to pull a few, out of the pot.

8, that color and flavor do not say, I wrote the mouth are out.