1. The ratio data of pork and potatoes: pork: potatoes = 2:1, do not put more potatoes, because the soup of pork is limited. Potatoes cut into rolled pieces, soaked into the water. Pork should not be cut into cubes first, but blanched first. Ingredients only onion ginger; anise

2. blanching data: pork blanching data: pork after washing, be sure to cool water into the pot, so that the stewed lean meat is not stuffed, the water boils timed for 5 minutes can be fished out, rinsed with cool water to clean the froth, control the dry cut into squares for spare parts, blanching squares, only square

3. marinating data for the meat: cut meat, to be used in light soy sauce; wine marinade for 10 minutes. 500 grams of meat cubes put a teaspoon of cooking wine; a teaspoon of soy sauce and scrub well

4. Data of deep-fried meat cubes: marinated meat cubes should be deep-fried in oil. There are many advantages of deep-frying meat cubes, the first can be fried out of the excess fat in the meat, eaten without grease. Secondly, the meat is easy to color beautifully, and the beauty of the meat is all in the deep-frying. The third lean meat melt in the mouth without stuffing teeth, and the fourth stewed meat cubes are square and not deformed! Frying data: 7 into the oil temperature, depending on how much oil in the pot, submerged into the meat, medium heat frying for 2 minutes, fish out and spare

5. fried potatoes data: soaked potatoes, drained, with fried meat oil, potatoes into the pot to fry, 7 into the oil temperature, frying potatoes until the appearance of the golden, frying until the time of 4 minutes

6. fried sugar color data: per 500 grams of raw meat, with 15 grams of rock sugar. Use 15 grams of rock sugar. Pan into the icing sugar in the total amount of 1/3 of the amount of oil, modulation of small fire, pour icing sugar, stirring with a spoon, icing sugar gradually melted, when the red, the pot of sugar color into two layers, the first layer is the oil surface, the second layer is red sugar color, when the sugar color blistering, can be poured into the deep-fried meat, onion and ginger; star anise stir-frying. Let the meat covered with sugar color

7. Soy sauce wine data: every 500 grams of raw meat, put a tablespoon of soy sauce, 50 ml of wine. When the meat is well coated with sugar color, pour in the soy sauce and stir fry. When it is fragrant, pour in the wine

8. Data for water: Add hot water, for every 500g of raw meat, put in 500g of hot water. Never put cold water! After adding the water, it should be 1 cm above the surface of the meat, not enough to make up the water. Mix in one tablespoon of chicken essence, one teaspoon of sugar

9. The data of the fire: after adding the hot water, simmer on high heat for 10 minutes, turn to the lowest heat and simmer for 1.5 hours, then turn to the high heat to collect the juices, put in the potato cubes, and add the salt, every 500 grams of meat, 2 grams of salt. Do not leave people at this time, about 20 minutes once the water is below the meat surface 1 cm, a few moments to turn off the fire

10. soup data: the remaining soup is very important, below the meat surface 1 cm to turn off the fire. Can not eat all at once, to soak into the soup for storage