[Ingredients]

Pork five-flower rib meat 1500 grams, 250 milliliters of Shaoxing wine, 50 grams of ginger, 150 milliliters of soy sauce, 100 grams of sugar, green onion 50 grams

[Production method]

1, selection of thin-skinned, thick pork five-flower strips of pork, scrape the remaining hairs on the skin, washed with lukewarm water and put into a pot of boiling water blanch Five minutes, cook the bleeding water, and then wash, cut into 20 squares.

2, take a large casserole, with a small steaming rack bottom, first spread onions, ginger, then pork neatly lined up on top, add sugar, soy sauce, wine, then add onion knots, cover the lid, with a strong fire after the boil seal side seal, change to simmer for two hours or so, to the meat to eight crisp, open the lid, turn the meat over, and then seal the cover and continue to simmer crispy with a micro-fire. Then use the casserole dish end away from the fire, skim off the floating oil, skin up into two special two small ceramic pots, cover, with peach paper seal around the lid, on the cage with a high fire steam for about half an hour, until the meat is crisp and tender. Before serving, put the can into the steamer and steam for 10 minutes on a high flame.

[Features]

The dish is made with thin skin and tender meat stewed in famous wine, with bright red color, mellow taste and thick juice, crispy and not broken, glutinous and not greasy mouth, it is a traditional dish in Hangzhou.