Half a kilogram of fresh three-stranded five-flower pork, one or two salt dishes, 3-5 ml of dark soy sauce, a small spoon of sweet sauce, 10 grams of ground ginger, and a moderate amount of pepper.

Practice steps:

1, the whole piece of pork in boiling water to cook for about 5 minutes, fish out and wash, then poke the skin of the meat with a toothpick next to each other, poke out many small dense holes in the top of the skin of the meat.

2. Mix the soy sauce and sweet flour sauce together and marinate the pork skin for about 2 minutes.

3. Heat more vegetable oil in a wok until 70% hot, then fry the pork until the skin turns golden brown, then soak in warm water until the skin is wrinkled.

4, take the appropriate amount of lard in a frying pan to melt, down into the salt vegetables stir-fried until the aroma out, put a little soy sauce to stir fry evenly for use.

5, soaked pork drained and cut into thin slices, and then the sweet noodle sauce, ginger and soy sauce blended into a sauce poured on the meat, mix well and neatly placed in the steam bowl.

6, fried salt vegetables evenly spread on the meat, and then put a little pepper grains in the top, into the boiling steamer in a low-fire steamer for 3 hours.