# 三食三餐 # I love to eat ramen, but the conditions for eating ramen at home are limited, so I can't eat char siu, so I have to make it myself. It's actually a lot easier to do than you think. Ordinary char siu is made with pork shoulder or pork rump, which has less fat, but considering the relationship between easy to buy, I used pork pork, which can be bought from whole foods or general American supermarkets. Prepare the ingredients: • 1 small piece of ginger, 2 shallot whites, 2 garlic cloves • 1 Tbsp unscented oil (vegetable, canola will work) • 1 cup sake (cooking wine is also acceptable) • 1 cup light soy sauce, 1 tbsp dark soy sauce • 8 rock candies practice: 1. Remove the pig skin, roll the pig with five flowers, and roll the pork into a cylinder with the thread that ties the zongzi (I seem to like this step the most 😂); 2. Cut the onion into sections, slice the ginger, and smash the garlic for later use 3. Boiled pork; 4. Pour 1tbsp oil into the pot, heat it up on high heat, put the cylindrical pork into each side and fry it evenly, squeeze out some oil, then turn to medium-low heat, add rock sugar and fry the color. Until the pork is evenly coated with a nice amber color on all sides; 5. In the process of frying the sugar, you can set up another stew pot, pour the sake, soy sauce, onion, garlic, ginger slices, water, add the fried pork, the amount of water can cover the pork, add salt and sugar to taste. 6. I used an instant pot, it was done in 40 minutes, the mode is still multigrain; if you are using a slow cooker or a cast iron pot or a casserole pot, slow cook for 2 hours; 7. After the stew is done, let the pork rest in the soup for 2 hours, wait for it to cool down a little and take it out and slice it. If you like something more flavorful, you can fry it in a pan (hey, how did it become bacon??