How to make Henan Strip Pork:

(1) Cook the meat in a soup pot over a moderate fire until 6~7 mature, take it out and color it with soy sauce.

(2) frying spoon into the vegetable oil, burned to 7 ~ 8 into the heat, the boiled meat into the deep-fried until big red, after fishing out, then put into the water bleaching through (with running water bleaching until there is no floating oil shall prevail, this is the key link in the production of this dish).

(3) cut the meat into large slices 10 centimeters long, 0.8 centimeters thick, skin down by piece in a bowl.

(4) Wash and chop up the preserved mustard greens. Frying spoon on a high fire into the oil, burst the garlic, down into the cabbage, sugar fried evenly, removed on top of the meat.

(5) with chicken broth, soy sauce into a sauce, poured into the meat bowl, on the cage drawer pork wash, under the pot of boiling water to seven mature take out, drain the water, with 15 grams of soy sauce coated meat skin, dry. Frying pan set on medium heat, into the cooked lard, burned to 80% hot, will be under the pot of pork, fried to the skin blistering and reddish brown, poured into the funnel to drain the oil, and then cut into 3 cm long, 1 cm wide slices of meat. Steam over high heat for 40 minutes.

(6) pour out the original juice, the plum cabbage buckle meat back to the plate. The original juice add wet starch thickening, pour into the meat surface that is.