Radish soaked in water, pork cut into pieces, pickled with cooking wine, soy sauce, salt, pepper and sugar.

2

Put cold water in the pot, pork and a few slices of ginger. Don't stir them yet. When the water boils, wash away the floating foam with hot water.

three

Put some ginger, 2 tablespoons oil and 2 tablespoons sugar in the pot. When the sugar is burnt into a Chu Shi-colored liquid, immediately pour in the pork and mix it evenly with a spoon or scraper.

four

Add radish and soak.

five

Put clear water or broth, basically just flush with the surface of pork and radish, add appropriate amount of light soy sauce, dark soy sauce, 1 tablespoon oyster sauce, 1 star anise and 1 teaspoon wine, turn it over a few times, cover and stew for about 10 minutes.

six

Collect juice from the fire. When collecting juice, add 1 tbsp water starch (mixed with 1 tbsp water and 1 tbsp corn starch) and collect juice until it is thick. Don't collect too dry juice. All right.