Spicy pork is a famous Han dish with full color, flavor and flavor, belonging to Shandong cuisine. It is bright red in color, soft and mellow, fat but not greasy, and has won people's love. Peel the skin of the pork, wash it with cold water, blanch it in boiling water, then cool it in cold water, cut it into large oblique slices, place it in a basin and add aniseed, pepper, bay leaves, half of the green onion and ginger, cinnamon, soy sauce, The soup is steamed in a drawer. Shred the rest of the onion and ginger, cut the coriander into sections, and slice the garlic. Spread the steamed meat slices with 10 grams of wet starch (5 grams of starch plus water), fry in oil until it turns red and pour out. Put base oil in a spoon, fry the pan with shredded onion, ginger, and garlic slices, add soy sauce, sugar, vinegar, and MSG, then put the fried meat slices into the spoon, simmer for three minutes, turn it over and put it into a plate, and sprinkle with coriander Just paragraph.