Just three steps: pickle, cook, and spread. The food is close at hand.
The head meat is divided into two strips (about 5 cm wide), and the onion is cut into fine grains. Add seasoning: Li Jinji pork sauce, oyster sauce, sweet sauce or tomato sauce, sugar, wine and mix well. Pickled for 1 day (flip it when you have time).
After pickling one day (the soup oozes out)
Heat a pot of oil in a pot, pour all the meat and onion seasoning in the pot into the oil pan, stir fry until scented, pour in about 250 ML of boiling water, boil, cover the lid, turn to medium heat and cook to dry the soup. . (Boiling water and fire adjustments)
The soup is quickly dried up (to determine if the meat is ripe, pick up a piece and cut it), if it is not cooked, add some water and suffocate for a while.
Put the honey or maltose in the pan and pour the pan several times before the pan.