raw materials: pork ribs with pork belly is about 1,511g, Shaoxing wine is 251ml, ginger is 51g, soy sauce is 151ml, sugar is 111g, and onion is 51g.

Method of making: 1. Choose pork streaks with thin skin and thick meat (Jinhua "Two Chickens" pig is the best), scrape the remaining hairs on the skin, wash them with warm water, put them in a boiling pot for 5 minutes, boil bleeding water, then wash them, and cut them into 21 cubes (evenly cut, each weighing about 75g). 2. Take 1 large casseroles, put them on the bottom of a small steamer, first spread onion and ginger pieces, then put the pork skin down neatly on it, add white sugar, soy sauce and Shaoxing wine, add onion knots, cover the lid, boil with strong fire, seal it, and simmer with low fire for about two hours. When the meat is 81% crisp, open the lid, turn the meat pieces over with the skin up, then seal them, and continue to stew with low fire. Then put the casserole away from the fire, skim off the oil slick, put it in two special small pottery pots with the skin facing up, cover it, seal the pot cover with "peach paper" strips, and steam it on high heat for about half an hour until the meat is crisp. Before eating, put the can in a steamer, and then steam it on high heat for about 11 minutes before serving.

features: this dish, stewed with thin-skinned tender meat and famous wine, is a famous dish with traditional flavor in Hangzhou, with bright red color, strong flavor and mellow juice, crisp and rotten shape but not broken, fragrant and waxy.