1. Prepare the ingredients. Selected pork with skin.

2, white onion cut into sections, ginger slices spare.

3, the skinned pork in a pot of cold water, add green onion white ginger and cooking wine to cook through.

4, until the meat is cooked through, drain and fish out.

5. While it is still hot, coat the skin with a layer of dark soy sauce until the surface is dry.

6: Heat a moderate amount of oil in a wok, turn the pork skin down and fry it in the hot frying pan.

7: Fry the pork rinds until the surface is colored and small bubbles form, then remove from the pan.

8: Cool and cut into large slices 5-7 mm thick and 7-8 cm long.

9, cut the large meat slices into a container with flavorful fresh soy sauce, oyster sauce, fermented bean curd juice, a small amount of white wine, sugar.

10, wearing disposable kitchen gloves to grasp and mix evenly, marinated to taste, (can be placed in the refrigerator overnight)

11, will be marinated meat slices arranged in a bowl flat, with the side of the skin on the bottom.

12, dried plum cabbage soaked in water for more than 2 hours to wash until crisp, light mouth, the soaked plum cabbage cut into a number of segments standby.

13, will be soaked in dried mustard greens, paved to the top of the meat; and then poured into the original broth of the cured meat, on the pot of water steaming for 2-2.5 hours (depending on personal taste, like the meat is a little bit of sheep on the longer time).

14, steamed when you can buckle a plate on the bowl to prevent water vapor into.

15, steamed meat will have some juice.

16, take out the steamed large bowl, put until not hot hands with hands on the bowl, gently castor out of the soup to the pot.

17: Add a tsp of cornstarch to the broth.

18, low heat boil stirring to blend into the sauce.

19, cover the bowl with a plate, hands instantly inverted, remove the bowl that is "buckle meat" shape.

20, will just cook the gravy poured to the buckle meat.

21, and finally sprinkled with small green onions can be.