12 bright color, soft and mellow, fat but not greasy.

Materials:

Main ingredient: 500 grams of pork ribs,

Seasoning: 25 grams of soy sauce, 10 grams of cooking wine, 2 grams of peppercorns, 10 grams of honey, 15 grams of green onions, 15 grams of ginger, 3 grams of star anise, 8 grams of pea starch, 2 grams of monosodium glutamate (MSG), 5 grams of white sugar, 70 grams of soybean oil

Practice:

1. Scrape the skin surface of the mud, fluffy, clean, cut into large squares, into the pot to seven mature cooking fish out;

2. Will be smeared with honey, skin-side down into the eighty percent of the hot oil deep-fried to the fire red fish out;

3. Peppercorns soaked in water, picking out the peppercorns, peppercorns, pepper water to stay with;

4. Will be fried pork changed into 9 cm long, 0.2 cm thick Large, skin-side down into the bowl, plus soy sauce, cooking wine, pepper water, green onion, ginger, broth 250 grams, dashi, sugar, steamed on the drawer;

5. Steamed meat out, picking the seasoning slag is not used, broth decanting into the frying ladle, will be buckled in the plate;

6. Spoon on the fire boiled, thickened with 15 grams of wet starch (starch 8 grams of water), add monosodium glutamate, pouring the oil, pouring on the plate on the buckle meat that is the same, and the meat will be poured into the plate. Pour in the dish buckle meat on the ready.