中文介紹
材料：五花肉1斤，大蔥約30根，姜適量，醬油、料酒適量，白糖、鹽適量做法：1、鍋中倒一點油，燒熱後，倒入五花肉塊煸炒
2、倒入薑片、少量蔥碎、料酒、少量白糖、鹽炒至肉斷生後，再煸炒一會
3、隨後加入醬油，繼續炒一會後關火待用
4、大蔥只取蔥白部分，去根去外皮，切成蔥段
5、砂鍋中先放一個竹箅子墊底，以防粘鍋，然後放上一半的蔥段
6、將炒好的肉倒在蔥上面，鋪開
7、再將剩餘的蔥倒在肉上面，如果想肉的顏色深一些，就再淋些醬油
8、砂鍋蓋蓋好，邊沿用紗布包好
9、煤氣開至最小火，燜約4個小時即可
備註：
1、蔥量一定要多，作中僅是靠蔥中的水分將肉燜熟燜爛，所以蔥一定要足量
2、如果是比較高的砂鍋，則可以一層蔥，一層肉，再一層蔥，一層肉這樣，一定要確定最上面和最下面的都是蔥
3、砂鍋底要墊竹箅子，否則難免不糊鍋
4、砂鍋的邊沿包上紗布，是為了使水氣儘量留在鍋中
5、整個燜的過程，火都要調到最小檔，用最微小的火慢慢燜
英文解說
Ingredients: 1 kg of pork, about 30 green onions, ginger appropriate, soy sauce, cooking wine amount, sugar, Salt to tastePractices:
1 pot pour a little oil, heat, pour in stir-fried pork pieces
2, pour ginger, a small amount of chopped onion, cooking wine, a small amount of sugar, salt and stir-fry until the meat off after birth, and then stir-fry for a while
3, then add the soy sauce and continue to fry for a stand-off after the fire
4 green onions just take some light blue, to the root to the skin, cut scallion
5, first put the casserole in the bottom of a bamboo grate to anti-sticking pan, then put half of the onion
6, the fried onions fell on top of good meat, spread
7, and then pour the remaining meat and onions on top if you want to be dark meat, then pour some soy sauce to
8, casseroles, well covered with gauze wrapped edge
9, gas open fire to a minimum, about 4 hours to stew
Notes:
1, the amount must be more than onions, green onions as the only by the moisture in the rotten stew cook the meat, so the onion must be adequate
2, if the casserole is relatively high, it can be a layer of onion, a layer of meat, then a layer of onion, a layer of meat, so be sure to determine the top and bottom are onions
3, the casserole at the end to pad bamboo grate, or unavoidable, paste pot
4, the edge of casserole wrapped in gauze, is to enable the moisture to stay in the pot
5, the whole process of stew, the fire must be transferred to the smallest file, with the smallest fire slowly simmered
