1. Prepare the materials.
2. Fill it with rock sugar.
3. Saute the onions in a pan until fragrant.
4. Pour the meat and stir fry.
5. The flesh is slightly yellow, add rock sugar to melt, and then fry the sugar color.
6. Add ginger, chili, star anise, bay leaves after sugar coloring. If you don't like the spicy taste, you can leave out the chili.
7. I took one less shot. After the condiments are set, pour light soy sauce and a little old soy sauce. Continue to stir-fry the cooking wine. Finally add a small amount of water. After the high heat is turned on, transfer to a small pot (I use a milk pot) and simmer slowly.
8. Simmer in a pan for about 90 minutes.
9. The finished product can be poured out and poured on the rice.
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