1. To make Yunnan Qianzhang Pork, choose large pieces of pork belly with skin, at least seven or eight centimeters wide. Put the pork belly in boiling water, add ginger, green onions, cooking wine, and a little salt and cook until it is seven or eight layers thick. Remove when cooked, let cool slightly, and spread a layer of honey evenly on the surface of the meat.

2. Heat the pot and add an appropriate amount of oil. When the oil is five layers hot, put the pork belly smeared with honey into the pot and it will become popular. Making it popular is a technical job. The key is to control the firepower, because honey is more likely to grab the fire than a little. Note that if the oil temperature is too high, the surface of the meat will become dark, which will affect the effect of the finished dish. Pay more attention to the skin part of the meat.

3. After the whole piece of meat is evenly colored, take it out and cool it, cut it into large thin slices and spread it neatly on the bottom of the bowl. Salted Shao Bai is colored with soy sauce or sugar, but I think the coloring effect is not as bright as honey. The coloring effect of maltose should also be good. I haven't tried it yet. I will try the coloring effect of maltose in the future. 4. The base of Qianzhang Pork is made from dried sauerkraut, which we call dry pickled vegetables. Tengchong is the most famous dry pickled vegetable, but it is rarely sold in the market now. Take an appropriate amount of dried pickled vegetables, soak them in water and clean them. Squeeze out the excess water. After the oil is hot in the pan, add the dried pickled vegetables and stir-fry for a while. Add sugar, soy sauce and salt to adjust the color and seasoning. Add a small amount of water to adjust the taste. . When the water dries up, put the fried pickled vegetables on top of the meat, steam it over high heat for about 40 minutes, and the meat will be ready.