2, wash the pork, put the pork skin on the bottom of the pot to branding golden, soak in warm water, and then scrape clean, wash the green onions, ginger and garlic, green onions cut into segments, ginger slices, garlic soak crumbled, wash and chop the sauerkraut and standby.
3, blanch the pork in cold water in a pot, add ginger, cooking wine, scallion, boil the froth skimmed off, cook for half an hour, until the meat skin is cooked, with chopsticks can be easily pierced on it.
4, the boiled pork fish out, with a fork on the skin of the meat tied evenly on the small holes, wipe the old soy sauce on the color while hot, start the pot to boil the oil, add the right amount of oil in the pot, the oil is hot, the skin of the flesh face down into the frying flesh of the flesh of the flesh of the skin of the tiger skin, and then the other side of the flesh of the flesh is also deep-fried.
5, put the fried pork into the water to soak for a while, fish out the pork, cut into thick and thin slices put pot, add green onions, ginger and garlic, star anise, sesame leaves, cinnamon, soy sauce, sweet flour sauce, soy sauce, soy sauce, oyster sauce, sugar, cooking wine and mix well, marinate for 20 minutes.
6, the sauerkraut fried, prepare a steaming bowl, the marinated meat slices skin-side down, and then fried sauerkraut on top of the meat slices, the marinated meat spices and spice sauce poured on top of the sauerkraut, you can steam.
7, add enough water to the steamer, put the steaming bowl in, above the plate to cover it, to prevent water vapor dripping in the steaming bowl, steam the steamer first steam with high heat for 20 minutes, and then turn to low heat to steam for about 50 minutes can be.