1. After the meat is cut into pieces, put cold water in the pot, put the raw meat into the pot, put in the green onion, ginger slices, pour a small amount of white wine, boil on high heat, boil for 5 minutes, and remove the meat
2. Control the moisture, heat the pot, add a small amount of oil, put the meat in the pot and stir-fry on a low fire, slowly simmer the oil out of the fat, this is the key step to make the fat fat but not greasy
3. When the surface of the fat meat is golden brown and the oil in the pot increases, it is almost done, then put aside the meat, put a small amount of thirteen incense, and then put the onion, ginger, garlic, pepper, star anise, and chili shreds into the pot and stir fry
4. After the scallion, ginger and garlic are fragrant, drop a few drops of vinegar along the side of the pot, add water to the surface of the meat, and then add light soy sauce, steamed fish soy sauce, oyster sauce, chicken powder, white pepper, sugar, cooking wine, bay leaves, cinnamon in turn , Lemon slices, a small amount of salt, cover, and bring to a boil
5. Grill and pull off the meat after a while to avoid sticking to the bottom
6. After about 25 minutes, the turbid soup in the pot has become crystal clear. You can turn off the heat. After turning off the heat, add chicken or mushroom essence.
Tips:Note: 1. Add a few drops of old vinegar to increase the fragrance. Sprinkle the vinegar on the side of the pot instead of adding it after adding the soup, because it can disperse the sour taste of the vinegar and leave the fragrance;
2. If you want to paint, you can add some old soy sauces;
3. After adding water, add salt after 15 minutes;
4. Adding lemon slices can make the vegetable taste more fragrant and not greasy;
5. The white sugar is added after adding water instead of after the onion and ginger, to avoid the white sugar from being overheated due to the overheating of the oil.
