Raw materials: pancetta, pickled sauerkraut, ginger, sasanqua, star anise, cinnamon, sesame leaves, soy sauce, rice wine.

Practice steps:

Step 1, the pork is about 10 centimeters long and 10 centimeters wide, a piece (you can make two).

Step 2, 3 liters of water, add, star anise 4 petals (one has 8 petals), sannai and other volume, half a thumb amount of ginger, patted flat, two pieces of fragrant leaves, boil.

Step 3, wait for the water to boil, add the meat and cook for about 20 minutes.

Step 4, 1. lower the temperature to the hand can be touched without burning 2. while warm, evenly coated layer of rice wine (wine, red wine, yellow wine can also be), to add aroma, to the taste of greasy, but also to help deep frying the color of yellow with red. Rice wine wine about 5 cm diameter tablespoon a spoon or so. 3. After a minute or so, evenly around the surface of the layer wrapped in soy sauce, deep frying can be colorful and fragrant. About 5 cm diameter tablespoon a spoon or so. 4. coloring marinade for about 10 minutes.

Step 5, the amount of oil (almost two liters of oil), not more than two-thirds of the meat position, the oil temperature of 70% heat slightly smoke.

Step 6, add the marinated meat, pork skin surface can be fried for about two or three minutes, to every half a minute to look over, to avoid the skin paste (if there is a hook and claw for frying and brining meat, buckle to push the meat, the novice will be fried more evenly).

Step 7, the rest of each side of the fried a minute or two or so, the skin fried to golden crisp can be.

Step 8, in the soup before cooking the meat, add the fried meat and cook for about 10 minutes, after cooking the skin is soft and better cut (after cooking the soup can be added to the green vegetables to cook, it becomes a rich flavor with a fresh taste of fresh soup).

Step 9, a little cool, can be pressed, from the bottom of the meat cut (from lean meat cut to the skin).

Step 10, cut about three or four millimeters thick slices. (Select the countryside feast commonly used 12 cm diameter open buckle bowl) 10-12 slices in the center, both sides of the side of a piece. (Nowadays, most banquets are for 10 people, so 12 to 16 slices are more appropriate.) Place the slices against the bowl and pour in the marinade.

Step 11, pickled dried sauerkraut (do not use soaked, using the sun dried and dehydrated with salt pickle), pickled flavor is more intense.

Step 12, sauerkraut cut into two three or four millimeters fine grain, the amount of almost 10 centimeters in diameter rice bowl a bowl of volume (processing can be done in two).

Step 13, half a thumb-sized amount of ginger, garlic and other volume, patted and chopped.

Step 14, one-third of the amount sprinkled on the meat (almost one-third of the size of the thumb amount).

Step 15, hot pan, add twenty to thirty milliliters of lard.

Step 16, add the remaining ginger and garlic grains, 5 peppercorns, two or three anise petals, a volume of sannai, cinnamon, a volume of cinnamon, a piece of sesame leaves, stir-fry for 10 seconds.

Step 17, add sauerkraut, five centimeters in diameter spoon half a spoonful of soy sauce, one-third spoonful of rice wine, stir fry for half a minute.

Step 18: Add about 700ml of water.

Step 19: Cook for 10-20 minutes, until a small amount of water remains (about 50 to 100 ml or so).

Step 20: Cook the sauerkraut along with the broth and spread it evenly over the meat (half to one 10cm diameter soup ladle).

Step 21: Boil 3 liters of water in a pot, add the button meat, cover and steam.

Step 22: Steam for about 2 hours, remove.

Step 23: Cover with a suitable sized plate.

Step 24: Turn upside down.

Step 25: Remove the snap bowl.