1. The first choice of meat to choose flesh, multi-level, compact fleshy skin streaky pork.
2. The pork cut 40mmx40mm squares, and with a thick cotton wire for a cross knot cuff down.
3. Put the bowl in the pan oil, skin side up, over medium heat and slowly fry the oil, remove the meat aside.
4. Take a large casserole, pot covered with a bamboo (which prevents meat charred).
5. In the bottom of the pot mat shallot and ginger.
6. The fried meat tile in the pan.
7. Into the wok 80 grams sugar and 50 grams of water, a small fire until the sugar dissolves.
8. Smoke pot, sugar turned dark brown.
9. Let cool, add water 50ml, re-heating the sugar syrup brown color boiled water.
10. The soy sauce, soy sauce, water syrup, Rice Wine 50ml join the pot. Into the water 600ml, approximately two-thirds water pork, cover the fire to boil, turn a small fire simmered for about 60 minutes.
11. For about 30 minutes, flipping pig pork stew down to continue. About 45 minutes and then turn it over. .
12. Until the water only when the stew pot position, put the pork in a large bowl, pour the remaining sauce, add cut open dates, then pour Hua Diao wine 30ml.
13. Pot, boil water, the meat put up steam for 60 minutes to be stamped.