Materials

1 piece of pork, sugar, honey, salt, dark soy sauce, oil, green onion, ginger, cooking wine, peppercorns, Chinese spices, cumin, cumin, grasshopper, cinnamon, cinnamon, white buckle

Practice

1. Peppercorns, Chinese spices, cumin, cumin, grasshopper, cinnamon, cinnamon, white buckle into a sandbag and the five meat together into the pot, the water to be a little wider, after the pot boiled skimming Floating foam and then into the onion ginger wine, cook into eight mature fish out and cool.

2. pot on the fire into the oil 1000 grams of hot, the skin of the meat smeared with honey down into the frying pan with the lid on the pot (do this dish is the most dangerous frying meat, disfigurement may. Don't think I'm an alarmist. Meat in the pot like firecrackers like thunder and lightning, when the power can lift the lid of the pot.

3. Every time I let the oil scalded a few times, advised the cook is not a good eater of caution to learn to do) the skin of the meat frying black, fat frying in the oil to go off the fire out into the cool water soak for about three hours, the skin will be wrinkled, the hair of the good will be two or three times thicker than the original skin.

4. Soak the meat cut into thick slices of about one centimeter, each slice is dipped with soy sauce, salt, sugar and broth seasoning and soup. (Put more sugar, this dish is relatively high sweetness, eat is this flavor, sugar put less will lose the characteristics of walking oil meat) skin side up into the bowl above sprinkled with chopped green onions and ginger on the steamer steaming three times, each time for half an hour, each time to take out are cooled in the steamer.

5. the heart of the vegetables in a pot of boiling water to blanch, blanch before the pot with a little salt and oil, here in order to vegetables more bright and then set the plate on the table.