The fat pork branding hair after scraping clean, filtered water cut into 7 cm long, 15 cm wide chunks, each weighing 100 grams. The meat with 15 grams of refined salt, pepper powder 7 grams marinated 5 hours. Add 100g of cornstarch and 15g of refined salt and mix well with the pork. All seasonings and pork mixed well into the sealed altar, take the appropriate amount of soft loin meat cut into sections in boiling water for 15 to 20 minutes, take out and cool in the skin smeared with honey oil deep-fried until golden, and then sliced into the plate, and then covered with fried bao guan acid, cooked in a cage can be.

The meat should be salted for a day more flavorful, the meat in the pot, with a mat to cushion up do not let the meat directly in contact with the rice, with a more airtight lid to cover, if the lid can not cover then use a stainless steel basin, the main do not give the smoke run, will be the pot to heat do not want to have moisture, and then add the oil, and then the minced meat and onion, ginger, garlic and at the same time put into the pot, slip the bottom of the pot with a spatula, the Ingredients shovel well (should not be too long too long meat is not tender), add the right amount of oil shovel well, add the right amount of water, salt shovel evenly.

Out of the pot on the plate can be sprinkled with a small amount of black sesame seeds garnish, you can also not sprinkle. This dish is small when other people's family wedding often have a dish, now there is no, may be too greasy no one to eat, feel more like the previous conditions are not good to make up the number of hard to hold up a dish to restart the pot, the chili peppers dry fried, to the surface of the burnt skin, and then into the cooking oil, frying with a fierce fire, and then poured into the freshly fried pancetta, according to personal taste to add wine, salt or bean paste, mix in a little sesame oil, and then pour into the just fried pork, according to personal taste to add wine, salt or bean paste, and then pour into the fried pork, according to personal taste, and then pour in the fried pork. Add a little sesame oil and stir well.

Pickled fat meat is not good, to pickle half fat and half lean meat is good, pickled meat must be ready to prepare a lot of materials, pepper, anise, pericarp, chennai, and chili pepper, sugar, white wine with a variety of natural spices (by feel or directly in the scale of the master of the spices there to ask which is used to pickle the delicious), put some wine, scallions and ginger to go fishy, sprinkle salt wrapped in egg marinade one night, the next day, steam cooked! The next day steamed and cut into thin slices of dry frying, and then with garlic, dipped in dry ultimatum!