Cooking Steps

1. 

   Step1:Stew the pork slices in cold water. Add onion and ginger and some cooking wine (cooking wine is not used as auxiliary material) over high heat for 15 minute

2. 

   Step2:Take out the meat pieces that are blanching the bleeding water and use kitchen paper to dry the surface water. Then mix the raw sauce + old sauce + cooking wine + thirteen spices + sugar into the sauc

3. 

   Step3:Brush the sauce on the surface of the meat. You can brush it a little more to taste. Rest for 20 minute

4. 

   Step4:Pour more oil into the pot. Heat to 70% oil temperature. Put the meat in the pot with the skin facing down. (it's easier to get hurt at this time. Because there is a lot of water in the meat, it will pop oil everywhere. I take the pot cover as a shield in my left hand, and put it into the oil pot with a shovel in my right hand.)

5. 

   Step5:Fry the skin until it bubble

6. 

   Step6:Cut a thick slice of 1cm. Stack it in a deep dish or bowl layer by layer. Add an octagon on it

7. 

   Step7:The dried plum vegetables are soaked in advance. They are piled on the meat slices. Then pour the unused sauce into the bowl.

8. 

   Step8:Put it in the steamer. After steaming for 1.5 hours, turn the bowl upside down on the plate.

9. 

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