Main Ingredients: 1000 grams of pork, 1 bag of crushed rice sprouts.

Accessories: 500 grams of canola oil, 2 tablespoons of sugar, 5 grams of dried peppercorns, 1 piece of ginger, 2 tablespoons of soy sauce.

1, boil a pot of water, put in the ginger, put the whole skinned pork into the water and cook until 70-80% mature.

2, fish up after the heat in the skin of the meat on a layer of old soy sauce, dry, if not dry, the next step of the frying will be splashed with oil.

3, the pan is hot, pour a moderate amount of cooking oil, meat skin down into the pan and fry until the skin is brownish-red, the skin should be fried brownish-red slightly blistered.

4, this is the fried meat.

5, fried meat, put into cold water to boil, off the fire soak.

6, cooked meat, you can see the skin has blistered.

7, leave a little canola oil in the pot, add 2 tablespoons of sugar.

8, stir-fry caramel color, turn off the heat, add the appropriate amount of soy sauce off the heat.

9, ginger finely chopped.

10, cut the meat into the desired thickness and size, can not cut too thin, in the steaming of the meat skin and fat that part of the vaporization.

11, cut the meat into the pan of fried sugar color, evenly spread the sauce.

12, the meat evenly yards in a bowl.

13: Prepare Yibin sprouts, if you can't buy them, you can use dried savory or winter vegetables.

14, the sprouts covered in yards and yards of meat, sprinkled with ginger, dried peppercorns moderate.

15, on the pot of steam, large fire boil, turn to medium fire steam 1 hour.

16, steamed after inverted buckle in the plate, roast white (buckle meat) on the production is complete.