1. Cut the meat into small sections or thick slices, add 1 teaspoon cooking wine, a little pepper powder, 1 teaspoon soy sauce, and salt. Marinate for 15 minutes.
2. Before salting meat, put starch into a big bowl, add water to stir into starch water, and then set aside to make starch precipitate.
3. Slowly pour out the clear water on the precipitated starch water, grab the precipitated starch into starch paste by hand, put it into the cured meat, and then grasp it together with the meat, so that the meat is covered with a layer of starch paste.
4. Heat the cooking oil in a clean pan (there will be dense bubbles when the meat pieces are put down), and put the meat pieces covered with starch paste into the oil pan one by one.
5. Fry and color the meat over medium heat. The meat may stick when put into the pot. When the shell is hard, you can open it with a stroke of chopsticks. When you fry the meat, you will sometimes burst oil, so you must pay attention to safety.
6. Put the fried crispy meat into an easy heat conduction appliance, add scallions, ginger slices, pepper powder, 1 teaspoon cooking wine, 2 small teaspoons soy sauce, star anise, cinnamon, and then pour water to half of the meat. If you like more soup, you can put more; if the container is not covered, there will be a lot of steam water falling down after finishing, and there will be a lot of soup. So it's not all right to cover it, just like it.
7. Put it into the steamer and boil for 40 minutes.
8. You can also put some vegetables such as radish, potato and bamboo shoots to steam together, which will not only relieve the greasiness, but also make the nutrition more comprehensive.