Main ingredient: pork

Ingredients: green onion, ginger, garlic, star anise, peppercorns, dried chili peppers, preserved mustard, sweet noodle sauce

Seasoning: cooking wine, pepper, salt, sugar, chicken powder, thirteen spices, soy sauce, oyster sauce

Step 1:

We prepare a strip of pork, about 400 grams or so, and first cut it into four equal pieces to spare. Onion cut horseshoe slices in a basin, ginger cut into ginger slices, garlic patted flat with onion and garlic together in a basin. Then grab 2 grams of star anise, 1 gram of peppercorns, 1 gram of dried chili peppers and about 150 grams of soaked prunes. Remove the root of the plum, and then cut into small pieces, and then put it in a pot for reserve.

Step 2:

Cool water into the pot, the five-flower meat pieces to cook a little. The reason why the cool water is put into the pork is to make it easier to cook out the blood inside the meat cubes. Then pour in 5 grams of cooking wine, so that when the wine is evaporated by heat, take away the fishy flavor of pork. When the water boils, knock off the floating foam in the pot, open a small fire to cook for fifteen minutes.

Fifteen minutes later, the meat is almost cooked to eight mature, with chopsticks, you can penetrate. At this point, the meat out, and with cool water to quickly cool down the temperature, in order to prevent the meat in the later frying splash oil. After that, put the pork in a pot and pour in 5 grams of dark soy sauce to give the meat a little base color.

Step 3:

After giving the meat a good base color, you have to deep fry it. First, boil oil in a pot, and when the oil temperature is 60% hot, put the meat pieces to fry for about two minutes. Wait until the surface of the meat pieces wrinkled, fish out the meat pieces with cool water to rinse and set aside.

We cut the pork into slices to flavor it. Add the prepared green onion, ginger, garlic and dashi, then add 1 gram of pepper, 1 gram of salt, 3 grams of sugar, 2 grams of chicken powder, 1 gram of thirteen spices, 3 grams of dark soy sauce, 4 grams of oyster sauce, 3 grams of cooking wine and 5 grams of sweet noodle sauce. First, mix all the seasonings and meat, and then neatly yard the meat in the buckle bowl, and pour all the remaining sauce in the basin on top of the meat, and then finally put in the chopped preserved mustard greens.

We are going to take the pork and steam it again. Boil water in a pot, put the arranged buckle bowl on top of the grate and steam for about forty minutes to cook the pork through. After forty minutes, remove the small bowl and cover the top of the bowl with a plate, then quickly turn the plate over and take away the small bowl on top. Yards of neatly arranged slices of meat will be presented in front of our eyes, and finally sprinkled with chopped green onion as a garnish, you can serve.?