1, raw materials: skinned pork (pork), dry hawthorn slices, dark soy sauce, rock sugar.

2, skinned pork washed, cut into mahjong pieces; dry hawthorn slices washed.

3, basin filled with cool water, add a tablespoon of cooking wine, put the pork pieces, soak for 15 minutes.

4, soaked pork cubes and dried hawthorn slices into a casserole, add enough water, at least two inches above the meat.

5. Boil over high heat for 30 minutes, constantly skimming the surface with a spoon in between. Turn down the heat to a light boil.

6, transfer to a frying pan (do not have to hold too much soup, slightly and the same height as the meat can be), pour in a tablespoon of soy sauce, medium heat for 30 minutes until the soup thickens. Add rock sugar.

7, burn until the juice thick, add some salt and chicken essence or MSG to adjust the flavor. Point sesame oil out of the pot.