1. The keel is blanched in the boiling water to remove the blood foam, and then it is lifted and drained.
2. Mix sugar and vinegar juice: 1 spoon cooking wine, 2 spoon vinegar (best vinegar), 3 spoon sugar (best brown sugar), 4 spoon soy sauce (best raw soy sauce). (the size of the spoon is adjusted according to the quantity of the main material, but the proportion is not changed. )
3. Heat the oil in a hot pot. Pour the blanched keel into the pot and stir fry it. Pour in the vinegar and sugar juice. Add water to the keel, and then simmer it over medium low heat. About 40 minutes - 1 hour until soft.
4. When it is soft and moderate, change the heat to collect the juice. When the soup is thick, you can dish it. Finally, pour the remaining juice on the keel.