Pork with fire to remove the hair on the skin, scrape clean with a knife and wash with water

2

Cool water in the pot, cook until 6, 7 minutes cooked out

3

Prepare during the period of fermented bean curd half a piece of fermented bean curd juice a little bit of salt, sugar, soy sauce, the fermented bean curd, pounding, mixing and standby

4

Use toothpicks to make dense small holes in the six sides of the meat, up and down, left and right, back and forth. The purpose is to make small holes on the six sides of the meat, so that the color is firm and the taste is good

5

Smear soy sauce on the six sides of the meat

6

Slice the meat into slices about half a centimeter thick

7

Pour the curd sauce into the meat, and smear each slice of meat with curd juice with your hands

8

Please place the meat, skin-side down, on the ground with a small amount of salt, sugar, and other ingredients. I set a slice in my hands standing up, I saw that the color was a bit light so I rubbed some soy sauce on the skin side of the meat, and then put it into a deep bowl, still skin-side down. Sprinkle the sliced green onions and ginger on top, pour in the remaining curd sauce, add cool water to the pot, and steam over medium-high heat for about 1.5 hours until the meat is tender.

9

Shut off the heat and you'll see some soup coming out, so remove it and grate the soup into a bowl. Use another plate to snap the meat tightly and flip it over quickly and nice slices of meat snap to the top. That bowl of soup into the frying pan to thicken (if you think more oil on the skimming of the top layer of oil), you can also adjust a little starch water hook under the owe, poured on the buckle meat can be.