Ingredients: 500g pork rib (pork belly); Seasoning: soy sauce 25g, cooking wine10g, pepper 2g, honey10g, scallion15g, ginger15g, star anise 3g, pea starch 8g, monosodium glutamate 2g, white sugar 5g and soybean oil 70g.

Practice:

1, scrape the oily sludge and fluff on the pork belly, wash it, cut it into big squares, cook it in a pot until it is seven ripe, and take it out;

2. Apply honey to the leather surface, put the leather surface down into 80% hot oil, fry it until it is fiery red, and take it out;

3. Soak the pepper with water, pick out the pepper, and keep the pepper water;

4. Change the fried pork belly into large pieces with a length of 9 cm and a thickness of 0.2 cm, put it into a bowl with the skin facing down, add soy sauce, cooking wine, pepper water, onion, ginger, 250 grams of broth, aniseed and sugar, and steam it on the drawer;

5, take out the steamed meat, pick out the seasoning residue, pour the soup into the frying spoon, and buckle the meat in the plate;

6. Boil the spoon on fire, thicken it with wet starch15g (8 grams of starch with water), add monosodium glutamate, pour it into Ming oil, and pour it on the plate to buckle the meat.