1. The purchased hind leg meat is washed and placed on a quick-freezing plate, and frozen in the refrigerator for 3 or 4 hours (this makes it easier to cut evenly thick slices of meat).
2. Use a blade to take out the slices.
3. Put the meat slices in a pot and boil water to prepare for blanching.
4. Add sliced ginger and green onion, add cooking wine.
5. After blanching, rinse with clean water.
6. Put rock sugar in the pot and stir-fry the sugar color.
7. Pour in the meat slices and coat with sugar.
8. Add sliced ginger, green onion, cinnamon, star anise and bay leaves.
9. Add salt, light soy sauce, dark soy sauce and fuel consumption, cooking wine.
10. Pour water over the ingredients and simmer for 40 minutes.
11. When the soup becomes less, turn the heat to collect the juice.
12. Place the plate after it is out of the pot and sprinkle with chopped green onion.
