Main ingredients: 750 grams of pork, 5 grams of sauerkraut, 50 grams of baby greens.

Seasoning: 300 grams of sugar cubes, 3 pieces of fermented bean curd, 100 grams of rice vinegar, 50 grams of sour plums, monosodium glutamate, chicken essence, pickled lemons, old soy sauce, Luhua peanut oil in moderation.

Making process:

1. Cook the five-flower meat with boiling water to seven mature, fish out, smear 3 grams of salt and 2 grams of vinegar on the five-flower meat, put it into 20% of the heat of the oil, slowly raise the temperature to 40% of the heat, and deep fry it until it is golden brown (it takes about 30 minutes), fish it out, and put it into cold water to soak, soak the surface of the skin softened, and then cut it into slices of about 1 centimeter thick;

2. Put the sugar cubes into a frying pan, and then put in 400 grams of water, medium heat and cook until the sugar cube melted, and then into the curd, rice vinegar, sour plums, monosodium glutamate, chicken essence, pickled lemons, old soy sauce, boil and then turn off the heat, down into the cut meat, mix well, finishing buckle into the dish into a bowl. Add sauerkraut and cook in steamer over medium-high heat for 20 minutes. Blanch the small greens and then surround the edge can be.

Note: the first method of soaking the meat slices to enhance the flavor, rather than directly add seasoning into the pot after steaming, but the soaking process is longer, to two or three hours, so that it can be more flavorful.