1. Wash pig tails in cold water, add ginger, green onion and white rice wine to blanch water, pour out the foam and rinse.
2. Heat the pan with cold oil and prepare the accessories into the pan.
3. Put the ginger and chili spiced five-spice into a pot and stir fry the pigtails over high heat.
4. Add cooking wine, soy sauce and soy sauce, stir fry with rock sugar for a while, heat water, turn to medium and low heat for 20 minutes, and finally turn to high heat and add salt to harvest the juice.
5. Sprinkle chopped green onion on the plate and finish.
Tips:The color of sugar burnt with rock sugar is brighter. Pick out the condiments when serving. Add some pepper oil to remove the fishy smell and make it more fragrant.
