1, buckle meat ingredients juice practice: curd out of the bowl with a spoon crushed, add yellow wine, sugar, salt, thirteen spices and mix well.

2, the main ingredients: pork ribs (pork) 500 grams.

3, seasonings: 25 grams of soy sauce, 10 grams of cooking wine, 2 grams of pepper, 10 grams of honey, 15 grams of green onions, 15 grams of ginger, 3 grams of star anise, 8 grams of pea starch, 2 grams of monosodium glutamate, 5 grams of sugar, 70 grams of soybean oil.

4, practice: the pork scrape the skin surface of the oil mud, fluff, wash, cut into large squares, into the pot and cook to seven mature fish out; will be smeared on the skin side of the honey, skin-side down into the eighty percent of the hot oil deep-fried to fire red fish out; pepper soaked in water, pick out the peppercorns, peppercorns, pepper water to stay with; will be fried pork into 9 cm long, 0.2 cm thick blockbuster, skin-side down yards into the bowl, add Soy sauce, cooking wine, pepper water, green onion, ginger, broth 250 grams, dashi, sugar, steamed on the drawer; will be steamed meat out, pick the seasoning slag without, soup decant into the frying ladle, the meat buckle in the dish; ladle on the fire to boil, with 15 grams of wet starch (starch 8 grams of water) thickening, add monosodium glutamate (MSG), dripping into the oil, poured on the plate buckle meat that is complete.