TONG PO MEAT

This dish is my audit boss speciality: 

	TONG PO MEAT
INGREDIENTS
	1 PIECE OF 3 LAYER PORK MEAT
	CHINESE WINE - SHOU XIN JIU
	GINGER
	SPRING INION
	2 TEASPOONS OF SUGAR
	SOME DARK SOURCE
	SOME LIGHT SOURCE
	STRING (NORMAL SIZE)
STEPS
1)	CUT MEAT INTO SMALL CUBE & TIE EACH OF THEM WITH STRING LIKE PRESENT.
2)	PUT THEM TO OIL FOR 10 TO 15 MINS. (TO GET RID OF THE SMELL)
3)	POUR SOME OIL IN THE PAN & FRY THE MEAT WITH SKIN ON THE OIL TILL DARK.
4)	MOVE THE MEAT TO A BOILING PAN & POUR IN WINE TILL IT'S 1/3 ABOVE MEAT.
5)	ADD GINGER, SPRING INION, SUGAR & SOURCE.
6)	BOIL FOR 2 1/2 HOUR & SEE IF OK & TURN MEAT OVER. BOIL FOR 1/2 HOUR.
7)	CUT THE STRING & READY TO SERVE.