First prepare a piece of pork, wash and cut into four pieces, put into the pot to burn the hair of the pork rind. Do not put oil in the pot, just light the fire directly to heat up. Once the pan is heated, rub the pork rinds downward until they are slightly burned and extinguished. Then use a knife to scrape on the pork skin and the hairs will be taken care of. Qingmei lean pork this way, you can collect Next, put the pork into the pot, add water, onion knots, ginger, seasoned wine, boil on high heat, then skim the foam with a spoon Next, continue to cook for 10 minutes, fish out the water, put it into a bowl, pour a tablespoon of malodor evenly coated, and all sides should be evenly coated.

After the application will begin to break the hole, toothpicks and needles can also. Tie tight holes directly in the skin of the meat, tie it and then apply a very long time on all sides of the pate, the skin of the meat down to soak for about 10 minutes can be. 10 minutes to take the meat out and put it on a drying table, the skin of the meat up to dry, to ensure that the old inhalation is completely absorbed. After drying for a long time pumping time we prepare dried vegetables with plums, soak in cold water for a while, those who like soft rotten things can bubble ahead. When the skin of the meat is dry get out of the pan and heat the oil, it is good to cover the skin. Add the meat, remember to fry the skin meat-side down on low heat, put it down, cover the pan with a lid, and fry on low heat in 3 minutes, the meat skin is fried to the focus can be out, soaked in the soup of the first boiled meat for an hour, this time the plum dishes also need to be soaked well, wring out the water ready. Then use the oil to fry the meat skin to fry the onion, ginger, garlic, star anise, and then add the plum vegetables to fry together to fry well, add a spoonful of salt, half a spoonful of sugar, two spoons of soy sauce, a spoonful of luque, half a bowl of broth, cover, simmer for 5 minutes, the pot of soup is almost dry to be loaded in.

We prepare another bowl: 1 spoon of sugar, 2 spoons of soy sauce, 1 spoon of old wine, 2 spoons of cooking, 1 spoon of pepper, mix evenly and prepare separately. Qingmei lean pork this way, long fat will not be greasy, soft, soft, flavorful, the original secret is so simple, you can collect the five-flower meat soaked in pork rinds, if there is some tiger skin effect, you do not need foam. Take the pork skin out, cut upwards and put it in a large bowl first. Pour in the sauce that has just been prepared, mix evenly and marinate for 10 minutes, season and marinate, put in a bowl ready for hot compressions, put the meat skin down

When ready, press flat with the palm of your hand, and then lay on the sautéed prunes, press hard, you can steam in the pot. Pour some more water into the pot, come up on high heat and steam for two hours on medium-low heat, and then you can get out of the pot when it's time. It is best to serve a plate in the bowl containing plum buckle meat, quickly pour full, sprinkle small onions while hot, fragrant plum buckle meat finished oil yellow, fragrant, delicious and not greasy, a mouthful of special addictive, entertaining guests is also very dignified.