Sprouted pork practice:

1, first prepare a bag of dried plum into the pot, and then pour hot water into the pot to soak for about 1 hour.

Re-prepare a fresh strip of skinned pork, heat the pot and turn the heat down, put the meat directly inside the pot and cook it for a while with the skin facing down. You can grab the meat with your hand and rub it back and forth in the pot, which not only removes the fishy odor on the surface of the pork skin, but also removes the residual pig hairs on the surface of the skin. Finally, the pork skin is burnt to a charred brown color. After the branding is done, then clean the meat.

2, although the meat has been branded, but there is still a fishy odor. Cut the meat directly into the cold water pot blanching, open high heat to boil and then cook for about 3 minutes off the fire. Take the meat out and clean it all again.

3, meat blanched, and then put the cleaned meat pieces back into the cold water pot to cook. Then add green onion, ginger slices, add star anise, cinnamon, coriander and red pepper into it. Add some more cooking wine and stir. Cover the pot with a lid and bring to a boil over high heat, then turn down the heat and cook for 20 minutes to flavor the meat.

After 20 minutes of cooking over low heat, season the meat with salt and cook over low heat, covered, for another 10 minutes. Finally, cook the meat until it can be easily pierced with chopsticks, then remove the meat and let it cool a bit.

4. Pour a little more soy sauce into the pan and place the meat on the pan so that it is evenly coated with the soy sauce. Pierce some holes in the skin side of the pork with a toothpick, and marinate the pork skin-side down in the pan for about 10 minutes.

5. Pour more oil into a wok and reduce the heat to low. Put the marinated meat and pork skin side down into the pan and fry.

When you first start to fry, there will be a crackling sound in the pot, in order to prevent the oil from splashing out and burning yourself, be sure to cover the lid of the pot to fry, so that the safety. Fry to the pot is not so loud when the sound, and then uncover the pot to turn the meat over to continue to fry the other side, and finally fry the meat to the color of red when off the heat. If you don't want to use that much oil for frying, you can pour less oil to fry the meat until golden brown.

After removing the oil from the meat, prepare a bowl of cold water and place the fried meat in the bowl of cold water, skin side down, for about 10 minutes.

After the meat is soaked, the surface is full of tiger skin. Then cut all the meat into thin and thick slices.

6, down to adjust a sauce. To the bowl add two spoons of soy sauce, a spoon of soy sauce, three spoons of oyster sauce, add a small spoon of salt, add a spoon of sugar. Then add a little white pepper and mix well. Then put the sliced meat into the bowl of sauce, evenly coated with the sauce. Then place the meat neatly in the bowl, skin side down.

7, dried plum soaked good after more than a few times to wash, to the plum in the dust and impurities in all rinse clean, and then cut all the plum vegetables to chop some. Down to the pan into a small amount of oil, after the oil is hot, first add onion and ginger foam fried flavor; then add the cut cabbage stir-fry, and then add a small amount of water into the stir-fry for 1 minute, stir-fry evenly and then turn off the fire. Spread the sauteed dried plum directly on top of the meat in the bowl, and press it down with a spoon after spreading it.

8, and then put the meat bowl into the steamer inside the steamer, steam, in the bowl above the cover a saucer, to prevent water vapor drilling in. Turn on high heat and steam for an hour and a half, so that the flavor of the dried plums and meat are completely integrated together.

After steaming, take the bowl out while it's still hot. Pour the extra sauce in the bowl into the wok to heat it up, add some wet starch to thicken the sauce, and turn off the heat when the soup thickens. Turn off the heat, then invert the meat and pour the sauce evenly over the meat. Finally sprinkle with chopped green onions and you can eat.