1. First gather the ingredients and prepare: a small half bowl of rock sugar, 2 star anises, 4 garlic cloves, cut green onion into long sections, and cut ginger into large slices.
2. Wash the pork and cut it into large pieces to ensure that each piece has skin and fat and lean meat.
3. Heat the pan, pour in the meat and fry over a medium-to-low heat. Keep turning, the fat in the meat will gradually seep out, and the meat will be fried until golden brown on each side, and then serve.
4. If there is a lot of lard in the pot, take some out and keep some base oil. Pour the rock sugar in, heat on low heat until it dissolves and turns yellow (remember to use low heat, it is easy to batter)
5. (Boiled syrup) Put the fried pieces of meat into the pot and turn, so that the surface of each piece of meat is evenly coated with syrup. Since the syrup is easy to cool and harden, the action should be fast.
6. Scallion, ginger, star anise, garlic into the pot, add salt, a little cooking wine, dark soy sauce, and finally pour in warm water that has no meat. After boiling, change to low heat and simmer for 20-25 minutes, and finally collect the juice on high heat. .
Tips:Don't put the soy sauce too early or the meat will be too dark. It is best to use light soy sauce. Pork with skin should be cooked for about 30 minutes. The meat should be partially oily, otherwise it will be too fatty. According to each person's taste, cinnamon, cloves, baikou, fermented bean curd, chicken essence, and vinegar are optional.
