Raw material: 750 grams of skinned pork.

Seasoning: Liuyang black soybean 75 grams, 50 grams of sweet wine juice, 3 grams of soy sauce, 600 grams of tea oil (consumed about 75 grams), 7 grams of chicken essence, 3 grams of salt, 5 grams of chopped green onion.

Methods: 1, will be branded pork with an open fire on the skin of the remaining hair, put in hot water to wash clean. 2, the meat into the boiling water over high heat for 5 minutes, fished out of the dry, and immediately smeared with sweet wine juice, soy sauce marinade for 10 minutes. 3, the pot of oil to six hot, change the heat to the five-flower meat skin side down over the oil for 3 minutes, to be the skin of the meat deep-fried to jujube red when the fish, and then into the meat in the 80 degrees of hot water (you can Micro-fire to maintain this temperature) soaked until wrinkled when removed. 4, cut the meat into 6 cm square, 0.3 cm thick large pieces of meat skin side down neatly arranged in the bowl, will be edamame, chicken essence, salt evenly sprinkled on the meat, on the cage on high heat steaming for 10 minutes, take out the meat buckle plate, the original sauce thickening, pouring meat sprinkled with scallions that is.

Features: Entrance fat thick not greasy, black bean flavor, soft and delicious.