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KnowntoallChinese,ThedishI’dprefertoshareitsrecipewithmyfriendsisbouilli.Thereareseveralelementsforwhichitishighlyappreciated.Besidesimpressivetasteandcharmfulsurface,bouillimakesgooduseofcommoningrednients.Allmaterialsyouneedare500gstreakypork,onecinnamon,3Anises,fivepiecesofginger,andenoughoil,onespponofsaltandtwospoonofsoysauce,cookingwine,monosidumglutanateandthreespoonofdarkbrownsugar.Aftercollectingtheindegients,wecanhaveaccesstothebasiccookingtips.Tipone,cutthemeatintothumb-sizepieces,peelgingerslice,andputoilintothepot.Whenoilcools,addcinnamonandanise.Tiptwo,froyoutthefragrancewithsmallfire,turnintothebigfireandputintosteakypork.Afterfryoutstirringcoloration,continuetosaute2minutesuntiloiloutlet.Tipthree,adddarksoysauce,sugar,saltandmixallthecondimentswell.Continuetofryandstir5minutes,thenaddboilingwater,togetherwithreddatesandginger,lidthepot,turntothesmallfireandsimmer40minutes.Lastbutnotleast,moveintothebigfireandacceptthesoup,soitwouldhavealayerofstiffrichsauceineachpork.