Ingredients for the steamed pork

About 500 grams of skinned pork, 200 grams of sprouts

Ginger, five-spice powder

Soy sauce, light soy sauce

Chicken broth, Cooking oil

How to make the steamed pork

Step 1

Boil a pot of water, add ginger, and cook the whole skinned pork in the water until it reaches a matured state, then lift it up and put a layer of soy sauce on it while it is still hot. After that, rub a layer of dark soy sauce on the skin of the meat while it is still hot, and let it dry. (If you don't dry it out, it will splash around when you fry it in the next step.)

Step 2

Heat a wok, pour in a moderate amount of cooking oil, and deep-fry the meat with the skin downward in the wok until the skin is brownish-red, then lift it out, and fry the skin until it's brownish-red and blistered.

Step 3

Put the slices into a bowl, pour in a small amount of soy sauce, add some chicken essence and mix well. （Step 4

Place the slices in a small bowl (see photo)

Step 5

Scrub the sprouts a few times and squeeze out the water, then stir-fry the sprouts in a wok with a few peppercorns, five-spice powder, and grated ginger.

Step 6

Cover the top of the just yards of pork, into the steamer, medium-low heat steaming 1 - 1.5 hours. (About 20 minutes for pressure cooker)

Step 7

Snap a large plate over the bowl of steamed pork when serving, flip it over and remove the bowl.

Cooking tips for yakisoba

After cooking the meat, wipe it with Sriracha to dry, or blot it with paper so the oil doesn't splash around during the frying process.