In the process of this delicious food, you don't need to add a little water, add Huadiao wine, or use rice wine or cooking wine instead. The taste of the finished product is different, and the taste of each wine is different. When you put salt in the end, you must taste it first and then add it as appropriate, to avoid the taste of too salty, the taste of pot meat is sweet, and the color is ruddy and good-looking, which is the credit of Bingtang.
1. Wash the super streaky pork.
2. Put it into a cold water pot, wash it with blanched water.
3. Blanch the streaky meat of the water and cut it into squares of suitable size.
4. Onion section, ginger block, octagonal pad in the bottom of the pot, and then cut into the square meat code in the above.
5. Add in sugar and soy sauce, add in Huadiao wine (not a drop of water).
6. Slow stew for 70-90 minutes (the stewing time is adjusted according to the degree of soft glutinous meat). Open the lid and add some salt after the soft glutinous meat. Concentrate the gravy on the high fire. The color is rosy and charming, and then put it into the wooden barrel.