2. Mix the soy sauce, star anise, cinnamon, sugar, salt and rice wine in a basin. Put the pork in the marinade, turn it up and down, dip the seasoning in each part, cover it and put it in the refrigerator for pickling 1 hour.
3. Soak dried shrimps, mussels and mushrooms in warm water for about 30 minutes. Remove the sediment and clean it. Mushrooms have pedicels. Shell chestnut, boil it in boiling water for 2 minutes, take it out while it is hot and peel it.
4. Preheat the wok with high fire. Add peanut oil, heat to 50%, add ginger and garlic, and fry for 30 seconds. Put down the pork pieces, fry each side for 1 min, pour in the marinade, add chestnut, mushrooms, shrimps and mussels, and stir-fry for about 2 minutes. Add water, stir-fry, shovel out pork, put the skin into the casserole, shovel out other ingredients around the meat, and pour the remaining sauce on the meat.
5. After the casserole is tightly covered, put it in a steamer and steam it for 2 hours until the skin is soft and glutinous.