1. Frozen wild boar with ginger, green onions and cooking wine;
2. Add cold water and soak overnight.
3. Dried tea tree mushroom;
4. Soak in warm water for about 2 hours.
5. Rinse pork with cold water;
6. Chop the meat into lumps;
7. Put ginger, spring onion and cooking wine in a pot under cold water;
8. Bring to a high heat, brew for 2~3 minutes, pour out, rinse, put ginger and green onions in a hot oil pan and stir-fry;
9. When the meat is about to dry, add braised soy sauce, pepper, thirteen incense, rock sugar and water over the meat;
10. Boil for about 10 minutes, add dried sea pepper and Chinese pepper, mix well, then pour into the pressure cooker;
11. Press the pot for 20 minutes to release the pressure, then pour out, cut the tea tree mushrooms cleaned, cut into sections and burn together;
12. To spit out the oil, adjust the saltiness and raise the pot.
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