2, then put the pork into the pot with water, onion knots, ginger, cooking wine, boil over high heat and then use a spoon to skim off the froth

Then continue to cook for 10 minutes, fish out and drain the water into a bowl, and then poured on a tablespoon of soy sauce and wipe well, each side should be evenly coated with color;

wipe well and then start to tie holes, toothpicks or needles can be, directly in the The skin of the meat on the densely packed small holes, tied up after each side of the meat again smeared with soy sauce, and then skin side down soak for 10 minutes;

3, 10 minutes after the meat out of the meat on the drying rack skin side up to dry, so that the soy sauce is completely absorbed into;

4, drying the old smoke time we prepare a handful of dried mustard greens, plus cold water soak for a while, like to eat a little bit of soft rot can be soaked in advance;

4, drying the old soaked vegetables, add cold water soak for a while, like to eat soft rotten can be soaked in advance;

5, after the meat skin drying pot of hot oil, oil can cover the skin on the good, remember to add the meat, meat skin down;

small fire fry, put down after the cover of the pot, medium-low heat for three minutes on the frying is good, the meat skin frying to the charred on it;

take out the first boiled meat into the soup inside the soak on an hour, at this time also soaked in dried mustard cabbage! Well, squeeze out the water and prepare for use;

6, then fry the meat skin of the oil burst incense onion, ginger, garlic and star anise, and then add the dried plums to stir-fry

Stir-fry evenly with a spoon of salt, half a spoon of sugar, two spoons of soy sauce, a spoonful of dark soy sauce, half a bowl of broth, and then cover and simmer for 5 minutes, the pot of broth is almost drying out on the sheng out;

7, we are another prepared a bowl: Add 1 tablespoon of sugar, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of pepper, mix well and put aside;

8, pork soaked to the pork skin a little bit of the effect of the tiger's skin without soaking, take out of the meat skin up slices, cut first into a large bowl to come

And then just mix the sauce poured in, mixed well and marinate for 10 minutes to color the flavor of

The sauce is not a good choice, but it's a great idea to have it in your hand.

marinated into the bowl ready to steam the meat, meat skin down in order to arrange, arranged with the palm of your hand to flatten some, and then paved with fried dried plum vegetables, pressed firmly on the pot can be steamed;

9, the pot of water to pour some more steam on high heat after the turn of the medium-small heat steam 2 hours, the time is up to the pot can be removed;

take a plate buckle in the bowl filled with preserved vegetables buckle meat on the bowl, quickly inverted buckle!

Rong's thoughtful tips