1 prepared rectangular (12X15) pork in a pot of cold water, boiled over high heat, bleaching blood foam. Add onion, ginger, cooking wine, thirteen spices, anise, salt, sugar color and cook for forty minutes over low heat. Fish out to cool and cut into thin slices of meat skin side down neatly yards in a bowl standby, if the color is not enough to add some soy sauce.
2 pot of oil, add onion and ginger, wash the pickles in the pot with salt and soy sauce stir fry, add garlic and chicken out of the pot, put into the bowl before the meat, cover with plastic wrap.
3 steamer with enough water, put sauerkraut buckle meat steamed for 30 minutes, after turning off the fire to remove the plastic wrap, with a plate covered in a bowl above, up and down a upside down, the bowl removed, buckle meat done!