It's said that thousand pieces of meat came from the Prime Minister of a famous gourmet in the Tang Dynasty. Through my deep excavation, I found that there was a female chef in the prime minister's house named "shanzu". Although people attached the name of "thousand pieces of meat" to the Prime Minister of the Dynasty, logically speaking, it's more reasonable to attribute it to the unknown shanzu.
1. Put pork streaky pork in the pot, add water and cook for half an hour. Remove and spread the pigskin with golden sauce.
2. Place the pot on a high fire and heat sesame oil until it's 50% hot. Put the meat with golden sauce in the pot while it's hot, fry it to golden yellow, take it out and cool it, cut it into 80 pieces of 4.5cm long thin meat (the thinner the better).
3. Take a large bowl, put pepper, scallion, ginger on the bottom, and then put the meat into the bowl neatly. Then pour the soy sauce and fermented bean curd juice on the meat, add the Douchi and salt, steam for 4 hours with the steaming fire on the top of the bowl, and take out to cool.
4. Before eating, steam in the cage, take out the turnbuckle into the plate, remove pepper, scallion, ginger, sprinkle with scallion.