Preparation of seasonings: soy sauce, sugar or pure honey can be, old soy sauce, cooking wine, old rock sugar in moderation, love to eat vinegar can be moderate put some, do not like it can choose not to put. the mold dried vegetables soak off the salt, clean, cut into segments reserved. Pork clean up, pig skin hair to neat, pot of boiling water, put in ginger, small onions pulled into knots, good ginger, and then installed a star anise in addition to fishy, pork boiled for twenty minutes, boiled blood froth, skimming off the white froth, fished up and cleaned. Cooked raw pork, with a wooden skewer inserted into the hole, and then evenly coated on all sides with dark brown soy sauce or dark soy sauce, be sure to drain the water, or else frying will be bursting out of the oil, pot of cooking oil, burned to seventy percent of the heat, a small white smoke can be.

Put into the pork pieces of the skin down to fry, just down that time with a lid for 2 minutes, to avoid oil splash out, and unnecessary damage, fried to golden brown when the fish up, cut into thin slices so that more into the flavor, but also in accordance with their own taste to cut. Pan rolling oil, will drain the water of moldy dried vegetables, put into the fried flavor, add a little sugar, soy sauce seasoning. Be sure to taste the moldy dried vegetables flavor does not have to be salty, to avoid jeopardizing the taste. Put the cutlets, skin down, into a bowl. Sprinkle evenly with a little sugar or honey water, salt seasoning. Stir fry the flavorful moldy dried vegetables, spread the surface. And card tightly to facilitate the flavors. Stainless steel steamer pot into the cold water, the bowl into the pot, cover the lid, medium heat steam within 60min.

After steaming, find a dish plate that is larger than the bowl, and put the dish on the contrary, the sauce type is full of aroma, oil and not greasy, the dried plum and cabbage buckle meat is considered to get it right! Moldy dried vegetables to soak overnight, clean up a few times to get rid of fine sand, ginger and garlic cut through the reserve, pork cleaned, marinated in salt for half an hour, into the flavor, add ginger and garlic, star anise, cinnamon ding, a small amount of pure grain wine, add a stone pot, with a large fire boil, in the turn of a small fire stewed for 20min, fished out of the heat by a small amount of soy sauce wiped on. Put a small amount of oil in the pan, skin down, gradually fry over moderate heat until golden brown, so as to have an appetite yo. Cool with cold water, cut into one-centimeter-thick slices, yards in the steaming bowl, too thick steamed impervious to light, yo, too thin also can not, need to pay attention. After washing the moldy dried vegetables chopped, hand squeezed off the water, put a small amount of oil in the pot, put in the morning glory, ginger slices, in the put in the cut moldy dried vegetables, fried dry, in the addition of just boiled beef soup, add a small amount of salt and soya sauce, WenHuo cook 15min, fish out and put into the steamed meat bowl, do not have to add soup, steamed meat will appear steam water.

Pork boiled and fished out, with old soy sauce evenly rubbed skin and meat. Pour cooking oil into the pot, burn to seventy percent hot when the meat into (remember to be face down oh?) . Fry about five minutes to the skin meat is golden, remove and cut into slices, followed by the meat yards in the tea bowl (skin down), add chicken essence in the meat on the top (do not like to be able to not put). Clean and chop the dried plums, season with sugar, cooking wine and garlic. Pour into the pot of cooking oil, oil burning pour into the adjusted dried plums, stir fry flavor, all poured into the tea bowl of meat on the top (that is, meat in the bottom, dried plums in the top) put the tea bowl into the steamer, WenHuo steam for two hours, the tea bowl out of the bowl with a plate to cover the bowl, the bowl as a buckle meat turn buckle in the plate, so that the skin meat on the top, dried plums and then under. Then take the original juice into the pot to open, add adjusted wet gravy, pour on the top of the meat as a buckle on it.