How to make marinated pork in sauce?

The following for the sauce marinated meat part of the practice: pork: foam meat. Divided into two kinds, lean is three times the fat, lean meat to the largest block, fat to the smallest block.

Pour some salad oil in the pot, the first fat meat oil refining out, refining a little dry, fishing out.

Put the fragrant leaves, peppercorns, spices, white ko, meat ko, fragrant fruit ... these put in the oil to fry a little, small fire. These things have a little on enough, not too much, one or two on the line. The smaller the fire the better refine the flavor, and then fish out all these seasonings.

Put a spoonful or so of bean chiang bean chiang, fry until the oil inside has become red, full of red bubbles in the pot. Then put the lean meat into the fried for a while, and then put fresh ginger foam, green onion foam, garlic foam. It is important to note that the amount of green onion plus garlic is equal to the ginger. Put <ginger, green onion, garlic> in that order. Each put a kind of fried more than ten seconds. Stir fry and then put the wine, soy sauce, soy sauce, and a small amount of vinegar. Vinegar should be less, about ten grams of monosodium glutamate, and then fry for a while.

Pour soup, soup is 3.5 times the meat. Just add a good soup to taste the saltiness of the soup first, mainly for the meat into the flavor. Open high heat, soup open, change to low heat. There are two main steps, put the spice package, according to a certain proportion in the package. This you have to adjust your own put in the pot, people can not go away. Cook for a while, there are about two minutes, taste the soup, will come out of the flavor, remove. Then put another package, each cooked for a certain amount of time to take out.