15g of rib meat.

15g of onion, 2g of soy sauce, 15g of yellow wine, 15g of sugar and 1g of ginger are auxiliary materials.

Method

① Scrape off the fine hairs on the pork skin, remove the ribs, wash them, cut them into square pieces (about 1g each), put them in a clear water pot, cook them for 5 minutes with high fire, then take them out and wash them with clear water.

② put 1 grams of water in the pot, add the meat, add the onion, ginger and yellow wine, and simmer for 1 hour. When the meat is about 5% ripe, add soy sauce and sugar, and simmer for half an hour with low fire until the meat is crisp and waxy (skim the foam when cooking).

③ put the meat in a small casserole, with 3-4 pieces of meat each, with the skin facing up, add a little original brine, cover it, and steam it in a cage for half an hour.

It is characterized by fat but not greasy, and the juice is rich and mellow, crisp but not broken.