1. Wash the pork, remove the skin and hair, put it in a soup pot, soak it in water, cook it for 10 minutes, and then take it out. After cooling, cut into pieces with a length of 5 cm and a thickness of 1 cm.

2. Put the fragrant granules into a bowl, add the cooking wine, and adjust the water into a paste. Remove the dregs with a high density filter. Then add sugar, chicken essence, salt and soy sauce to the bowl, mix into a marinade, and add the sliced meat and mix well. Then put the sliced meat neatly in a shallow bowl, with the skin facing down. Pour the remaining bittern on the sliced meat. Add onion and ginger slices.

3. Add enough water to the steamer and put the shallow bowl on the steamer. Cover the pot and steam for about 2 hours on medium heat until the meat is crisp and rotten. Take it out, cover it in a big plate and eat it while it is hot.