Methods: 1. Choose pork strips with thin skin and thick meat (Jinhua "Erji" pig is the best), scrape off the remaining hair, wash it with warm water, put it in a boiling water pot for 5 minutes, boil the bleeding water, then wash it, and cut it into 20 pieces (evenly cut, each piece weighs about 75g). 2. Take a 1 casserole, put it on the bottom with a small steamer, first spread the onion and ginger pieces, then arrange the pigskin neatly on it, add the white sugar, soy sauce and Shaoxing wine, add the onion knots, cover the pot, boil it with high fire, seal it, and stew it for about two hours. When the meat is 80% crisp, open the lid, turn the skin of the meat slices up, then seal them and continue to use them. Then, remove the oil slick from the casserole, put it in two special small pottery pots with the skin facing up, cover it, seal the lid with "peach paper" strips, and steam it for about half an hour on high fire until the meat is crisp. Before eating, put the canned food into a steamer, then steam it with strong fire for about 10 minutes before eating.
Features: this dish is stewed with thin-skinned tender meat and famous wine. It is bright red in color, rich in juice, crisp and not broken, fragrant and glutinous but not greasy. It is a famous dish with traditional flavor in Hangzhou.