Venetian knot: actually refers to the skin of bean curd, but there are various names in various places. In the south, it is called bean curd or bean curd; in the north, it is called a hundred leaf knot.
1. Tear the long strips, knot and break the blinds;
2. Cut Wuhua meat into pieces after freezing;
3. Boil water in the pot, put pepper and ginger pieces, boil pork until discoloration, remove and wash blood foam;
4. Heat the pan and put oil in it. Stir fry the pork until you spit oil. Add sugar and stir fry until slightly colored. Stir fry with high-quality white wine and a little honey.
5. Add soy sauce, stir fry and color, add 2 teaspoons vinegar, stir fry the flavor;
Add, star anise, garlic, ginger, salt, bring to a boil over high heat, turn to low heat, stew the meat until 8 ripe;
Add the bean curd and simmer until a little soup is left. Remove the star anise
8. Stir fry until the juice is dry.