1, the main ingredients: 500 grams of pork.

2, auxiliary ingredients: 200 grams of preserved mustard greens.

3, seasonings: salad oil, 15 ml of soy sauce, 1 green onion, 10 slices of ginger, 20 peppercorns, 10 ml of cooking wine, 2 grams of dark soy sauce, 5 ml of sugar.

4, clean the pork, put into the soup pot, add onion, cooking wine, ginger slices on high heat and cook for 30 minutes, pick up and drain.

5, in the skin of the meat smeared with soy sauce, dry standby; pan into the salad oil, 7 into the heat of the skin side of the meat into the pan, deep-fried until the skin becomes brownish-red and blisters, and then turn over and continue to deep-frying until the meat becomes golden; the meat will be lifted up and drained of oil, and set aside to cool (can be placed in the refrigerator, so that the slicing is easier).

6, the cooled pork into large slices, thickness can be according to their own preferences; the meat skin side down neatly yards in an earthen bowl, and then lay the chopped dried mold vegetables; soy sauce, cooking wine, salt, sugar, ginger mix, evenly poured over the dried mold vegetables.

7. Steam the meat over high heat for 60 minutes.

8, with a plate buckle on the meat bowl, and then flip, and then take away the bowl, sprinkle with chopped green onion can be.