1, auxiliary ingredients old soy sauce ten grams of cooking oil 300 ml, 20 grams of scallions, ten grams of ginger, one or two yellow wine, ten grams of coriander, star anise three grains, two pieces of fermented bean curd, thirteen spices three grams.
2, curd crushed with a spoon to add yellow wine, soy sauce, sugar, salt, 13 spices and fried sliced button meat stirred evenly marinated for fifteen minutes, the marinated button meat skin side down.
3, neatly placed in a bowl on top of the cover with dried plum, dripping with the remaining sauce into the pot to steam for one hour after cooked, this is Guangxi plum pickled pork buckle on the plate.
4, the meat washed spare pot of water not over the meat into the star anise cinnamon ginger slices onion, under the pot to cook for about twenty minutes.
5, boiled pork in the skin coated with a thin layer of dark soy sauce color, poke the skin with a toothpick in order to taste, drain or use kitchen paper towels to wipe dry the surface of the meat water.
6, the rest of the oil in the pot to the skin of the pork to the fried pork to cut the meat into a large bowl, add the appropriate amount of salt soy sauce oyster sauce curd cooking wine pepper mix well marinated for more than fifteen minutes, you can also add all the seasoning and then fry in the pan until the flavor.
7, buckle meat steamed, another pot of water starch and 5ml heating thickening poured to just steamed buckle meat.