1, soak dried plum cabbage in warm water.

2, drain the water, pour into the frying pan.

3, add soy sauce, old soy sauce, sugar, cooking wine, stir fry.

4, stir-frying well after the sheng out of the standby.

5, in the pot put ginger, onion knot, cooking wine.

6, put the whole piece of pork into the boil.

7: Skim off the foam.

8, cook for about 20 minutes and take it out.

9: Rub each side of the pancetta with white wine, brown sugar and Sriracha and let it sit to taste.

10: Heat the oil to 70%, put the marinated pork in.

11, fry until golden brown, pork skin should be fried until a little bulging.

12, fish out into the water to cool, while washing away a little oil.

13: Cut into 0.5cm thick slices.

14: Take a deeper bowl, put two small green onions at the bottom and line up the meat slices skin-side down in the bowl.

15: Add ginger, soaked mushrooms, grasshopper and star anise.

16: Lay in the dried plum cabbage and sprinkle a little salt.

17: Pour a little wine and marinade sauce.

18, into the pot, steamed about one and a half hours.

19, after steaming, buckle a round plate, pour the steamed soup into the frying pan.

20, invert the bowl, meat buckle in the disk.

21, the soup in the frying pan with cornstarch appropriate thickening.

22, pour onto the meat can be.