Ingredients

Moderate amount of winter vegetables, moderate amount of pork.

Seasoning

Salt moderate amount, 2 grams of chicken essence, 10 grams of ginger, 15 grams of soy sauce, 5 grams of dark soy sauce, 5 grams of aged vinegar, a little sugar, rapeseed oil moderate amount, pepper powder moderate amount.

Practice

1, winter vegetables bought back with water to wash 3 times, squeeze out the water standby.

2, add a little water in the pot, put the pork slowly in the pot on high heat and then cook on medium heat for about 20 minutes.

3, when it is cooked, take out a little cool dry water, and then in the skin of the meat smeared with soy sauce (don't pour out the cooking water, a moment useful).

4. Pour canola oil into the pot and heat the oil, then place the pork skin side down carefully and gently into the frying pan.

5. Until the skin of the meat burns a caramelized red color, then pinch the meat up and put it into the water you just boiled it in to soak for 5 minutes.

6, at this point, you can use the rest of the oil in the pan, stir-fry the dried winter vegetables, and add some ginger granules to stir-fry together, until the flavor is fried.

7, and then the soaked pork cut into thickness of about 5MM slices of meat.

8, put the meat skin-side down into a bowl and yard, add ginger, pepper, salt, sugar, chicken essence, and finally drizzle 1:3:1 ratio of vinegar, soy sauce and dark soy sauce.

9, lay the fried winter vegetables on the yards of pork, ready to steam on the pot.

10, all of the five-flower meat are so yards, the winter vegetables are all laid out on top, high heat steaming for 20 minutes, then medium-low heat steaming 1 ? hours.

11, after steaming, take out the bowl, put the plate buckle on the bowl, light and fast turn over, a plate of soft and not greasy buckle meat will be completed