1 and 1/2 pounds of pork, 3 taels of dried plums, 1 tbsp of lard, 1 tbsp of soy sauce, 1 tbsp of wine, 1/2 tsp of sugar, and 2 1/2 tsp of salt

Practice

(1) Cut the pork into large strips, about 6 to 8 centimeters wide, and scald them in boiling water, then poke holes in the pork rinds and smear them with soy sauce (outside of the portion) and reserve for later. The pork skin is poked with a toothpick and smeared with a little bit of soy sauce (in addition to the portion size) and set aside.

(2) Heat a frying pan and deep-fry the pork to a golden brown color, then remove the skin from the pan and cut it into thin slices about 0.8 centimeters thick, try not to let the pork fall apart when cutting, and keep the shape intact.

(3) Wash the dried plums, cut them into small pieces, dry them in a frying pan, add lard and stir-fry them, and add seasoning 1 and mix well.

(4) take a deep dish (diameter of about 13 centimeters), the first will be laid flat in the dish, pork skin parts face down, laying not to unfold the slices of five-flower meat, but the whole piece has been cut five-flower meat at the same time into. The top evenly sprinkled with salt, so that the meat slices have a salty flavor, the top laying method 3 of the dried plum vegetables, covered with plastic wrap, into the steamer in the steamer for 2 hours, when the meat is soft, inverted on the plate can be served on the table.