1. Wash the meat
2. Boil the water in a pot and blanch the meat to remove slick oil and bloodshot eyes. Remove and drain
3. Add appropriate amount of water to the soup pot, add green onion, ginger, aniseed, bay leaves
4. Put the meat in the pot, add appropriate amount of soy sauce, balsamic vinegar, and simmer for 20 minutes on low heat
5. After cooking, put it in the soup for 20 minutes
6. Stir in and remove the condiments, then add a small amount of green onion, light soy sauce, balsamic vinegar, and chicken essence and stir well
7. Stir well and marinate for 10 minutes
8. Heat the oil pan, pour 3 teaspoons of white sugar, a small amount of brown sugar,
9. Stir-fry until the sugar turns brown
10. Pour in the marinated meat
11. Stir fry and color
12. Add the right amount of original broth (the broth from the second boil)
13. Pour in the right amount of balsamic vinegar
14. Simmer slowly,
15. Just collect the juice on the fire
16. Finished product.
