streaky pork Cowpea (dry) salt Rock sugar Green onion Star anise Baijiu fennel
Soak the dried cowpea one day in advance, wash and cut into long sections for later use. Slice the green onion and ginger. Crush the rock sugar.
Scrape the skin of the pork with a knife and cut it into 2 or 5 cm square pieces. Blanch the meat and take it out.
Beat the rock sugar into pieces, stir fry it into sugar color, add water and turn off the heat.
Put the ginger and meat in the pot and fry until the oil comes out and the meat turns golden yellow. Stir fry the star anise and scallion for a few times. Add wine, boiling water (desert meat) and sugar color. Bring to a boil over high heat and remove the foam and oil. Turn to low heat and simmer until the meat is 8 mature.
Finally, add the dried cowpea, add salt and a little soy sauce to taste. Heat until the dried cowpea tastes good. Add sugar and heat to thicken the soup.