Preparation materials: 237g of pork, 1 bag of crushed rice sprouts, 10g of dark soy sauce, 25g of rock sugar, 2 teaspoons of soy sauce, 3g of chicken powder, 4g of ginger, 1g of peppercorns, and 1 green onion.

1, wash the pork, then put the whole piece into the pot, cook until 7, 8 minutes cooked.

2, fish up and then wipe a layer of dark soy sauce on the skin of the meat while it is still hot, and then dry and set aside.

3. Heat the oil in a wok and deep fry the pork until the skin is wrinkled.

4: Fish out the pork, then add cold water to the pot and bring it to a boil, then turn off the heat and let it soak for a while.

5, soaked pork out of slices.

6, leave a little bottom oil in the pot, put the rock sugar simmering.

7, the icing sugar dissolved, into the cut pork slices, add a little soy sauce, Knorr Chicken Powder, mix well.

8, meat skin toward the bottom of the bowl, evenly yards in the bowl, and then put the sprouts, sprinkle ginger and pepper grains.

9, put into the steamer, high heat boil to medium heat, steam 1 hour.

10, after steaming, sheng out, inverted in a large bowl.