Ingredients
300 g lean pork leg meat, 75 g red fermented rice (hongzao), 700 g clear broth.
Seasonings
75 g (about 1/3 cup) yellow wine, 45 g (about 3 1/2 tablespoons) sugar.
Instructions
1. Remove the skin and sinew from the pork leg, cut into small pieces, blanch in boiling water to remove any blood, then remove and set aside.
2. Add the red fermented rice, wine, and sugar to a hot lard pan and stir briefly, then add the meat pieces and stir-fry together until cooked through. Pour in clear broth and simmer slowly over low heat until the meat becomes a paste-like consistency (the more tender, the better). Then, over the lowest possible heat, continue to stir and cook until the liquid is completely absorbed and the meat becomes fluffy and light. Remove from heat and let cool. It's worth noting that you should not stir-fry for too long, or the meat may burn and turn bitter.