1. First, cut the pork into large pieces, then put it in a pot of boiling water to remove the blood, then put the pork into the pot, add water, add aniseed, pepper, cinnamon, bay leaves, green onions, ginger slices, and cook. When it’s hot, press a heavy object on the cooked pork (this can squeeze the fat out of the pork, making it truly "fatty but not greasy")
2. Cut the cold pork into appropriate-sized pieces with a knife (note: the pork must be cooled thoroughly before cutting)
3. Cut the leek into sections and set aside
4. Put the bottom oil in the pot, add the green onion, ginger and garlic to cook the pot, then add the bean paste, cooking wine, soy sauce and other seasonings
5. Then add the pork and stir-fry evenly (if you want a better taste and color, you can put the cut meat into a frying pan and fry it, and then perform this step)
6. When the meat slices are stir-fried and evenly colored, add the chopped leeks and stir-fry until the leeks are broken. Pour in the chili oil and take it out of the pan.
Tips:You can also put dried red peppers in this dish, so you don’t have them at home; if you don’t have leeks, you can also add garlic sprouts, fungus and other ingredients;
The color of the finished product is not very ruddy, mainly: 1. There is no chili sauce at home 2. There is no chili oil and dried red chili at home 3. After the meat slices are cooked, stir fry directly without frying in oil; eat it at home, just But it’s oily; but it tastes good
