1. Rinse the fresh sub-drain with water and put it in the drain basket to drain;
2. Prepare accessories: some ginger slices, sugar, salt, vinegar, dark soy sauce;
3. Add an appropriate amount of oil to the pot and heat it over high heat until there is thick smoke;
4. Press a gap in the lid and pour into the sub-row. Cover the lid so that one side of the sub-row is fully in contact with the oil. Don't turn it too quickly. When it smells of meat, turn it again so that the other side is in full contact with the oil;
5. About 2-3 minutes, after turning 4-5 times, the sub-row is about 7-8 browned;
6. Pour in an appropriate amount of dark soy sauce for coloring;
7. Add the dark soy sauce for about 5 seconds, pour into half a bowl of boiling water, cover the pot and let the pot roll vigorously for 2-3 minutes;
8. Put the prepared ginger slices during the tumbling process;
9. Add a spoonful of soft sugar;
10. Add half a tablespoon of salt and stir fry a few times;
11. Add enough water to boil, turn to low heat and simmer for 20-25 minutes;
12. About 20-25 minutes, pay attention to the amount of soup in the middle and do not paste the pot. When the time is about the time, use chopsticks to lightly pierce the meat and prepare to collect the juice;
13. Then add 7 spoons of soft white sugar, turn on high heat to collect the juice, and keep shaking the wok when collecting the juice, so that the ingredients in the pot will sway in a circle in the pot to prevent the pot from sticking;
14. Keep the high heat shaking the wok to collect the juice until the sub-row becomes redder and brighter and has a feeling of juice wrapping. Add two tablespoons of vinegar and continue to shake the wok to collect the juice;
15. Collect the juice to the state shown in the figure, and don't dry it too much to prevent the pot from sticking;
16. Put it out of the pot and add a little white sesame seeds.
Tips:1. Put the sub chops into the oil pan, don’t fry or turn them in a hurry, make sure that the meat and oil are in full contact, and it will be delicious; 2. Don’t stew the soup in the pan too dry, or add sugar to collect the juice and it will be easy to paste, such as soup. If the juice is too little, add cooking wine to increase the soup; 3. Don't reduce the amount of sugar and vinegar too much, or the color does not look red and the taste will be a bit worse; 4. When collecting the juice, be sure to keep shaking the wok, or it is very Easy to paste; 5. It is best to have sub-rows, which taste good.
