1. Wash the pork meat and cut into pieces of about 3 cm.
2. Pour cold water into the pot, add cooking wine, boil on high heat for about five minutes, remove and wash away the foam.
3. Preheat the casserole over high heat.
4. Add a tablespoon of oil, turn the heat to low when the oil is hot, and add rock sugar. It is recommended to add small pieces of rock sugar, fry the sugar color, keep stirring to prevent the paste bottom, until all melted and turned into an amber color.
5. Pour in the meat and stir-fry evenly.
6. Add enough water and turn to low heat after boiling.
7. Cook until there is about a bowl of soup, add fermented bean curd juice, a little salt, and continue to simmer for ten minutes to turn off the heat.
8. If you don’t rush to eat it after turning off the heat, it will taste better if you simmer it for a while.
9. It's great with rice.
Tips:1: Only the casserole that can be burnt dry can fry the sugar color. Do not try the ordinary casserole.
2: The fermented bean curd juice is very salty, so do not put salt according to your preference.
