1. This piece under the pig ears is the best.
2. Cut into mahjong-sized pieces.
3. When the pot is heated, add some oil and then rock sugar, stir-fry the sugar color on low heat, and stir-fry the meat for color.
4. Add dried chili, ginger, sprinkle some cooking wine, put light soy sauce, oyster sauce and steamed fish glutinous oil, stir fry until fragrant.
5. Put water, no more ingredients.
6. Let it simmer on high heat for 10 minutes, then turn to low heat to simmer.
7. When it's cooked, collect the juice and put MSG on it.
8. The fragrant braised pork is out of the oven.
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