Method: 1, choose pork streaks with thin skin and thick meat (Jinhua "Two Chickens" pig is the best), scrape the remaining hairs on the skin, wash them with warm water, put them in a boiling water pot for 5 minutes, boil bleeding water, then wash them, and cut them into 20 cubes (evenly cut, each weighing about 75g). 2. Take a large casserole 1 piece, put it on the bottom with a small steaming rack, first spread the onion and ginger pieces, then arrange the pork skin on it neatly, add white sugar, soy sauce and Shaoxing wine, add the onion knot, cover the lid, boil it with high fire, seal it, simmer it for about two hours with low fire, and when the meat is 80% crisp, open the lid, turn the skin of the meat piece up, then seal it. Then put the casserole away from the fire, skim off the oil slick, put it in two special small pottery pots with the skin facing up, cover it, seal the pot cover with "peach paper" strips, and steam it on high heat for about half an hour until the meat is crisp. Before eating, put the can in a steamer, then steam it with high heat 10 minutes before serving.
Features: This dish, stewed with thin-skinned tender meat and famous wine, is a famous dish with traditional flavor in Hangzhou, with bright red color, strong flavor and mellow juice, crisp and rotten shape but not broken, fragrant and glutinous but not greasy.