Preparation materials:

Pork: 500 grams, red wine lees: 50 grams, red fermented bean curd: 1 piece, green onion: moderate, ginger: moderate, cooking wine: moderate, rock sugar: 1 large, cinnamon: 1 piece, peppercorns: moderate, garlic, 3 cloves.

1, pork rinse soaked

2, pork washed into the water boiled

3, skimmed off the end of a few minutes to cook, broth retained.

4, take out the meat, skin side up, with a knife in the skin of the meat about 3 cm square, do not cut too deep

5, I used a bamboo skewer to make a grid, pad in the meat underneath, to prevent the skin paste pot.

6: Place the bamboo skewer underneath and the meat on top of it.

7: Put the soup in which the meat was cooked into the pot and add onion, ginger, garlic, star anise, peppercorns, cinnamon and rock sugar.

8, add cooking wine, a little salt and boil over high heat.

9, once again skimmed off the floating powder, turn the fire to simmer for 1 hour until the meat is crispy, pick off the onion, ginger and other seasonings.

10, another pot of boiling water, add a tablespoon of salt, a few drops of oil, will be the heart of the vegetables into the boil

11, fishing out the core of the vegetables with cold water rinse.

12. Mix the red wine lees with the red curd

13. Put it into a pot, add a little broth and turn off the heat.

14: Place the greens on the bottom of the plate.

15: Remove the cooked meat and put it on a plate.

16: Pour the red sauce over the meat on the plate.