Raw materials: skinned pork 250 g, salted cabbage leaves (Chongqing with, other places can be used sprouts or dried plum), a little ginger, a little pepper Sugar color, salt, monosodium glutamate, chicken essence, sugar.

Methods:

1, will be pork skin with fire (carbon fire or wine lit) roasted to slightly yellow (can go sweaty), washed with water, put the pot boiled to five mature, fishing up to dry (boiled meat water do not pour out), while hot will be coated with sugar color on the surface of the skin of the flesh (can be coated many times, to their own satisfaction until the end of the feeling)?

2, put a little oil in the pot, burned to seven, eighty percent hot, the skin of the pork down into the frying pan fried until the skin slightly black (depending on their own preferences, can be thick or light), put in the hot water to cook the meat soaked in half an hour or so (the skin of the pork looks uneven), fished out to dry and cooled slices (the size of their own control), the skin to the downward put in a bowl (preferably with the soil bowl, no also want to use the ceramic bowl, it is best to use the iron, aluminum, stainless steel bowl). ).

3, pickle leaves washed and chopped, put a little oil in the pot to heat the pickle leaves into, put pepper, ginger, sautéed and put on the pork, salt, monosodium glutamate, chicken essence, sugar, a little put in a bowl, add a little water to melt, evenly poured on the pickle leaves (such as pickle leaves are too salty on the meat, salt, a small amount).

4, steamer with water (appropriate amount, such as water is boiling dry, the meat is not cooked, you can add boiling water), set the bowl on the steaming grid, high heat boil 30 minutes, change the medium heat 30 minutes, change the small fire 1 hour can be out of the pot (the best not to use the pressure cooker steam, except for the time to catch up, a few bowls of steam if the better, next time to consume, steaming through on the line, taste better).