[raw materials] 4 streaks of streaky pork, 60g of dried plum, proper amount of Douchi, 2 sections of green onion, 1 / 2 pieces of ginger, 3 pieces of garlic, 3 pieces of rock sugar, a small amount of prickly ash and 2 pieces of star anise.
[seasoning]
Material a: 1 tablespoon cooking wine.
Material B: 2 tbsp peanut oil and 2 tbsp old soy sauce.
Ingredients: 2 tbsp peanut oil, 1 tbsp old soy sauce, 1 / 2 tbsp vinegar, 1 tbsp salt, 1 tbsp chicken essence, appropriate amount of water lake powder.
1: Put the streaky pork into a cold water pot, boil the water, and then discard the blood.
2: Add onion, ginger, garlic, pepper and a material of cooking wine and cook for 20 minutes, eight or nine mature.
3: Dip the cooked streaky pork into the brown sauce.
4: Heat the oil of B material into the pot for six times, fry the meat skin face down and turn it yellow.
5: Cut the streaky pork into 0.5cm thick slices.
6: Put the skin of the pork slices in the bowl with one side down.
5: Cut the streaky pork into 0.5cm thick slices.
6: Put the skin of the pork slices in the bowl with one side down.
[experience and feelings]
1. Fry the meat skin to a burnt yellow color to make it more fragrant and beautiful. The oil temperature should be slightly higher.
2. When steaming, it's best to use a pressure cooker to save fire, and the meat can be pressed more soft and glutinous, with better taste.