STEP 1/3
Season the meat with salt and pepper and marinate for about 10 minutes and boil it slightly in a pan or pot with wine + soy sauce + oligosaccharide. Then add the seasoned meat and boil it down. Boil it until the soup is almost gone If there's a lot of bubbling foam, it's almost boiled down.
STEP 2/3
I used half of the peaches for stew and half for garnish. For cooking, cut it into small pieces and cook it with a little bit of oligosaccharide. Since oligosaccharide is also included in the wine sauce, it controls the sweetness by reducing the oligosaccharide of braised peaches or the oligosaccharide of wine sauce. I put a little bit of oligosaccharide in the wine sauce and boiled peaches with half a peach and 1 spoon of oligosaccharide.
Pork is prepared by roasting pork at the heart. I think this one has a chewy and soft taste