Skinned pork 1000 grams of dried mustard greens 200 grams of soy sauce 20 grams of oil 100 grams of buckwheat production method to take the pork cut into a centimeter-thick slices of scalded and cleaned boiling water in a roll and then removed to rinse off the froth in a bowl into the dried mustard greens add a variety of condiments to place the meat evenly on the dried mustard greens into the cage can be placed on the steamed mustard greens buckwheat buckwheat with skin a large piece of skinned pork boiled water and put it in the boil until the chopsticks can be inserted into the remove with a fork to tie small holes in the surface of the meat more dense so that the fried skin will be fluffy. insert take out with a fork in the meat skin surface piercing small eyes piercing as dense as possible so that the fried skin will be fluffy while hot in the skin surface of the meat on the rub a little light soy sauce in a pot of oil to seventy-eighty percent of the heat on the surface of the oil smoke to the four sides of the oil surface to calm the whole piece of meat skin-side down into the pot frying the pan is best to use a pot lid lid so as not to splash out of the oil scalded turn the fire a little smaller to the skin of the meat to fry the skin browned out of the oil to put the skin of the meat skin down into the skin down into the soaked in the water soak until skin soft and soft soak until the skin is soft take out and drain the water the fried meat cut into pieces each piece about 0.8 cm thick skin side down in a bowl line up the prunes washed and rinsed sand chopped burn hot frying pan white pan is not oil fried dry prunes sheng out take a small bowl add milk two pieces of sugar soy sauce soya sauce rice wine star anise powder salt, etc. with a little water seasoning according to their own tastes seasoning the pot in the burner hot popped minced garlic under the prunes to stir fry will be poured into the bowl of the juice to boil boil and pour into the bowl containing meat bowl put the bowl in the pressure cooker on the gas steam half an hour or so until the meat becomes soft can be taken out take a plate buckle on the bowl inverted over the bowl of juice pour out hot some green vegetables around the edge of the bowl removed from the bowl of juice in the pot and then adjust the taste of a little bit of chicken essence sesame oil with water cornstarch hook a little bit of thin thickening poured on the button meat finished small note seasoning the juice can also be added