1. Cut the pork into pieces.
2. Put cold water into the pot and put a little cooking wine, boil for three minutes to remove the water.
3. Cut the green onion and ginger well.
4. Put the meat in the pot without oil, and stir it on low heat until it is slightly browned, and then leave the oil in the pot.
5. Put in four or five pieces of rock sugar.
6. Melt the sugar and add in the green onion, ginger and meat.
7. Add boiling water, one spoon of dark soy sauce, three spoons of light soy sauce, a little cooking wine, and cook for two minutes.
8. Transfer to a casserole and cook for an hour.
9. Re-pour into the wok over high heat to collect the juice, add the chicken essence and turn off the heat.
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