1. Cut into pieces according to personal preference, usually the size of a small packet of handkerchief paper. The time to pass the water should be fast, and the flesh can be fished out when the flesh is white. Rinse with running cold water to cool down.
2. Add a little oil to the pot, stir fry with ginger, garlic, and green onions, then add meat, cooking wine, dark soy sauce, and light soy sauce. Bring to a boil over high heat and simmer for about 30 minutes on medium and low heat.
3. Line the cooked eggs and put them in the pot. Add rock sugar. small fire.
4. Turn it over from time to time for about 1 hour to make the ingredients evenly colored. Finally, a short-term fire to collect the juice.
Tips:Add garlic! Pork and garlic are a perfect match to enhance the fragrance and flavor! Rock sugar, not white sugar! Make this talent rosy! The ratio of the two soy sauces can be adjusted according to your own taste. Try it a few more times, this is an appetizer in summer, warm in winter, and a home-like mother's dish!
