Chinese Food

Cooking Steps

1. 

   Step1:One piece of streaky pork. Wash and shave off the fine hairs on the ski

2. 

   Step2:Put ginger slices, scallion knots and boil for 15 minute

3. 

   Step3:Take it out. Wipe off the water. Make holes on the skin. It's very important for the skin to wrinkle later

4. 

   Step4:Put on the soy sauce. Marinate for 1 hou

5. 

   Step5:Take it out. Wipe the water. Heat the oil to 50% of the heat. Put in the meat. Put two wooden sticks on the bottom of the pot when the meat slices are down. This way, the meat slices won't touch the pot

6. 

   Step6:Cover. Fry for about 10 minutes. If the fire is bigger, it will be good for 5 minutes. You need to cover it at one point. Otherwise, it will be scalded by oil explosion.

7. 

   Step7:Fry until the meat is crispy and foamy. After turning off the fire, it's better to wait until the oil in the pot is no longer fried before opening the lid. Don't be scalded

8. 

   Step8:Immerse in cold water. Refrigerate overnigh

9. 

   Step9:The skin will soften and blister after soakin

10. 

    Step10:A little soy sauce for bacon. Add a piece of South milk. A little south milk, sugar and oyster sauce. Mix well

11. 

    Step11:Cut the meat into half centimeter thick slices. Marinate for a while. Put salt according to the saltiness of the sauce

12. 

    Step12:Taro peeled, cut into pieces as wide as mea

13. 

    Step13:Cut half a centimeter thick slices. The traditional way is to fry taro, but you don't want to be too greasy. So steam it directly

14. 

    Step14:A piece of taro and a piece of meat. The size is in the bowl. The meat piece is downwar

15. 

    Step15:Marinate. Steam for 2 hours

16. 

    Step16:Take out after steamin

17. 

    Step17:Cover a small plate and drain the soup at the botto

18. 

    Step18:Make another big dish. Take out the meat and put it on the plate

19. 

    Step19:Heat the soup and thicken it. Then adjust the salinity. Add salt or water

20. 

    Step20:Just drizzle the juic