1, cut pork strip, not too fine, because scamper can shrink too,drop a point.
2, the pig cutlet that has cut, scatter on a few salt, cooking wine, amylaceous, egg, unripe smoke, often smoke, mix the souse after divide evenly half hours.
3, salad oil of the put away in boiler, the pig cutlet that has bloated a root is put small fire is slow in boiler decoct, it is OK to do not issue boiler to be stuck together anyway, decoct arrives two sides is golden OK, put in a bowl.
4, there still is bit of oil in boiler, enter the chopped green onion that cuts fine garlic powder touch small fire breaks up in boiler fry sweet, again just the pig willow with good decoct falls into boiler, join when cook again a few cooking wine, gallinaceous essence, mix divide evenly gives boiler to scatter on chopped green onion, black pepper, the black pepper that grinds now can use what I use.