1, ingredients: 1000g of pork, 200g of dried plum cabbage, the right amount of crushed rock sugar, the right amount of oil, the right amount of salt, the right amount of sauce, the right amount of fermented bean curd juice.

2, the pork skin scraped clean, put into a pot of cold water, high heat cooking until eight mature.

3, fish out and wipe off the water, smear with soy sauce while hot.

4: Pour oil into a frying pan and heat to 80%, then deep-fry the pork skin-side down in the pan until deep red, then remove from the pan and allow to cool.

5: Cut the fried pork into large slices.

6: Take a large bowl, pour a little oil and icing sugar into it.

7: Place the slices of meat, skin side down, neatly in the bowl.

8, dried plum softened and washed, put a little oil in the pot, the washed plum into the pot, add soy sauce, curdled milk juice and stir fry evenly, turn off the heat.

9, meat on the fried dried plum, into the steamer steam about 30 minutes until the meat is soft, or into the pressure cooker, steamed can also be. Turn off the heat and take out the meat bowl, cover it with a round plate, decant the soup, then invert the bowl in the plate, heat the wok over high heat, pour out the soup to boil, simmer until thick, pour on the meat can be.