600 grams of braised pork, 50 grams of pickles, 3 grams of dried red pepper, 3 grams of chopped pepper, 2 grams of star anise powder, Laoganma 10 grams, soy sauce 1 ml, 3 ml of oyster sauce, monosodium glutamate 10 ml, rice wine 1 g, and appropriate amount of salt.

Exercise:

1) Thin the pork-button blank to two fingers thick.

2) Cut into pieces half a finger thick.

3) Wash with warm water.

4) Put the sliced meat into a container, add salt, soy sauce, oyster sauce, yellow wine, monosodium glutamate, star anise powder and pepper powder and mix well.

5) Put the meat slices on the meat table and put them in a big bowl one by one; Put the remaining meat into a bowl and gently flatten it.

6) Wash the pickled vegetables with warm water, squeeze out the water, pick them up and cut them into pieces.

7) Chop the dried red pepper with a knife.

8) Heat oil in a wok, pour chopped salt and vegetables, chopped dried peppers and Laoganma, add a little salt and stir fry over medium heat.

9) Put the fried dried vegetables into a buckle bowl filled with meat and spread them flat.

10) Put the cooked braised pork in a steamer and steam it for 50 minutes after SAIC. 1 1) Take the steamed braised pork out of the steamer, buckle the dish with braised pork on the bowl, turn it over, take out the buckled bowl, and serve with sauce.