1. Wash the meat. Make water in a cauldron. After the water boils. Boil the meat and wait for the surface of the meat to change color. Lift up and drain the water. Cut into pieces for later use. "2.5*3.5>> thickness.
2. Raise the pan. Put a tablespoon of oil. Liucheng hot. After adding the ginger slices, add the meat. Stir fry a few times. Add scallions {personally think: southern scallions are good} and remove the oil from the fried meat. Condensation of the epidermis. Put the cooking wine to remove the fishy. . Put in soy sauce. Sugar. salt. Bubbles at the bottom of the pan while continuing to stir. Drain the water. The meat is colored.
3. Finally, add a pound of rice wine. Close the lid. The fire boiled. Simmer for three quarters of an hour. The broth is dried and ready. This dish should be salty and sweet. Sweet and salty, it fails!
