1, the meat will be boiled in a soup pot on the fire to 6 ~ 7 mature, take out, with soy sauce coating color;

2, frying ladle into the vegetable oil, burned to 7 ~ 8 into the heat, the boiled meat into the frying until the big red, fish out later, then put into the water to bleach through the water, with running water bleaching to no floating oil shall prevail, this is the key link in the production of this dish;

3, the meat cut into long 10 cm, 0 cm thick large pieces of thin slices of skin down by pieces of splices in a bowl;

3, the meat cut into long 10 cm, 0 cm thick, the skin down by pieces of splices in the bowl;

3, cut the meat into large pieces of thin slices of 10 cm long, 0.8 cm thick, skin down piece by piece of spelling in a bowl;

4, will be cleaned and chopped, frying spoon put on a high fire into the oil, bursting garlic mushrooms, under the cabbage, sugar fried evenly, remove the meat on top of the; [1]

5, chicken broth, soy sauce sauce into a juice, poured into a bowl of meat on the drawer of the cage of pork clean, and the next boiling water pot to cook until seven years, the pork, the meat, the meat, the pork, the meat, the meat, the meat, the meat, the meat, the meat, and the meat, the pork, the pork, the pork, the pork, the pork, the pork, the meat and the meat. Under the boiling water pot to cook until seven mature removed, drain, with soy sauce 15 grams coated meat skin, dry. Frying pan set on medium heat, into the cooked lard, burned to eighty percent heat, will be pork under the pot, fried to the skin blistering and reddish brown, poured in the funnel drained oil, and then cut into 3 cm long, 1 cm wide slices of meat. Steam for 40 minutes on high heat; ? [1]

6, pour out the original juice, the plum and vegetable buckle meat back to buckle in the plate, the original juice add wet starch thickening, dripping into the meat surface that is.