1. Prepare some star anise, cinnamon, bay leaves, pepper, orange peel, green onion, ginger, fragrant fruit, dried chili, wash with water and drain. Burn the pig hairs on the pork cheeks with fire, and then scrape them with a knife. Put the pork cheek in a pot of boiling water, put some ginger, spring onions, and wine, boil it, then remove it, rinse with water, and set aside. Heat the wok, put a little oil, add the ingredients (except garlic, coriander, and some scallions) on low heat and fry them until they are fragrant, add pork head, stir fry over high heat until the moisture is dry, spray cooking wine, and add sugar-colored water or clear water. Add salt, light soy sauce, dark soy sauce, oyster sauce, and a little rock sugar (to neutralize the bitterness of the spices). Bring to a boil. Turn to low heat. If there is a saucepan, put the sauce in the saucepan, or use a saucepan with a lid. ----Production of sugar-colored water: wash the pot, put a little oil, add two teaspoons of sugar, and fry the sugar color (you can make the pork cheeks red and bright), and stir-fry on low heat until the sugar melts. When soaking, when it turns red, add three bowls of water to it, and the sugar color will become. )
2. During the marinating process, turn it once every ten minutes to prevent the bottom from sticking, and keep marinating until the pork cheek can be penetrated with chopsticks. Remove the pork cheek and let it cool.
3. During the marinated time, you can start to make spicy sauce. One teaspoon of chili oil, one teaspoon of chili noodles left over from fried chili oil, one teaspoon of sesame oil, one tablespoon of light soy sauce, a little oyster sauce, a little chicken essence, and a little pepper. Slap two pieces of crushed garlic, if you don't eat garlic, you can leave it alone. Half a spoon of balsamic vinegar. Stir these seasonings evenly, and the spicy sauce is ready.
4. After making the spicy sauce, pick and wash the coriander, drain the water, and cut into the length of the index finger, the green onion into the length of the index finger, and then change the knife and cut into shreds
5. Spread the chopped coriander and green onions on the bottom of the plate, cut the pork cheek into pieces or slices of your favorite size, and spread on top of the coriander and green onions.
6. With the well-tuned spicy sauce, you can eat it as a dip, or you can pour the sauce and mix well and eat it, fresh, fragrant, and spicy. You can also add some pepper powder to make it spicy.
7. Mix and eat
