(1) Roast the meat on the fire, soak it in warm water, scrape off the burnt skin and dirt, and dry it. Then cut a tiger pattern knife on the skin and wash it with water for later use.

(2) Thin the ginger and cut the onion into 3 cm long sections. Remove the root tip of the pickled sherry red stem, cut it into 2 cm long sections, wash it with cold water, dry it slightly and fry it for later use.

(3) Put some water in the pot, boil it, add soy sauce, cooking wine, aniseed, sugar, onion, ginger and salt, and then put the meat (with the skin facing up). After the soup is boiled, skim off the froth. When simmering to 3-4 degrees, turn the meat over and continue to simmer. When the meat is simmered to 8-9 degrees, take it out, put the skin down, put it in a bowl, pour the soup on the meat, add the spare sherry red stems, and steam it in the drawer 15-20 minutes. Then buckle the skin up on the plate, pour the soup into the frying spoon to thicken it, and then pour it on the meat.