1. Wash the five-flower meat, cold water into the pot, add peppercorns, sesame leaves, ginger, cooking wine to blanch, open the pot and cook for 10 minutes.

2. Fish out the pancetta and smear soy sauce on the skin of the meat while it is still hot.

3. Heat the pan, pour in the right amount of oil, the pork pork skin side down, fry until golden brown.

4. Turn off the heat and use the residual heat to fry the sides of the meat slightly as well.

5. Cut the meat into thin slices about 5mm thick.

6. Place the meat in a large bowl, add the soy sauce and a pinch of salt and mix well to coat each slice of meat with the soy sauce.

7. Neatly arrange the meat slices in the bowl.

8. Put a moderate amount of washed and cut sweet potato.

9. Place in a pot with cold water and steam for about 45 minutes once steam comes out.

10. Steam the meat out, buckle a plate on top.

11. Quickly turn over and invert the meat onto the plate.