1

Wash the pork, pluck the pigskin, soak in warm water for a while, and scrape off a layer of stains on the pigskin with a knife. Divide it into two big pieces.

2

Ginger and garlic juice, add a few drops of rice wine or cooking wine.

three

Pour ginger and garlic wine juice and salt into it, marinate it evenly by hand, and taste it after three or four hours. When the room temperature is high, cover it with plastic wrap and put it in the refrigerator.

four

Dry the inner container of the rice cooker, add pork (you can't pour it in, sauerkraut juice will paste the bottom), and press the button for reheating or cooking. Turn the meat upside down once when you turn the heat preservation, and then press the reheat or cook button to turn the heat preservation and it will be cooked.

five

When it's cold, you can cut it and eat it.