Ingredients: Pig rump seasoning tips: soy sauce, cooking wine, thirteen spices from Wang Shouyi, salt, sugar, aniseed, cinnamon, fragrant leaves, onion ginger and pepper.

Exercise:

1, the rear buttock is cut into fist-sized pieces.

2. Add soy sauce, cooking wine, Wang Shouyi thirteen spices, salt, sugar, aniseed, cinnamon, fragrant leaves, onion ginger and pepper, and marinate for one night.

3. Add appropriate amount of water and stew in the pressure cooker for 40 minutes.

4. Let it cool and cut it into pieces to eat.

5, you can use soy sauce, balsamic vinegar, salt, red oil, sesame oil, garlic to adjust juice.