Cooking Steps

1. 

   Step1:Small five flower meat right amount, ginger right amount. Beat with a knife. Put the streaky pork and ginger into the pot. Beat the shallot into the scallion section and put it into the pot. Add the appropriate amount of Huadiao wine to remove the smell and increase the fragrance. Caramel and soy sauce are appropriate. The proportion is 2-1. Change the color of the meat. Add proper amount of water and cover with lid. Cook on the stove for 40 minutes. After 40 minutes, open the lid of the pot. Use chopsticks to remove the streaky pork. Hang the streaky pork with a hook and place it in a ventilated place. Air dry the surface water to prevent oil explosion and personal injury during frying.

2. 

   Step2:Heat more oil in the pot to 50% of the heat. Put the streaky pork on the lid. When frying the streaky pork, the oil will burst. Be careful to hurt people. Leave a seam on the cover of the pot for the evaporation of water vapor. Turn off the fire after the surface water is dried. Take it out and put it into cold water. Soak for 15 minutes. In 15 minutes, the pigskin will have a very beautiful tiger skin. Trim and shape the fried streaky pork. Cut into 1 cm thick slices. Put them in a bowl for later use.

3. 

   Step3:In a small bowl, add two spoons of sweet sauce, one spoonful of Haitian seafood sauce, one spoonful of Wang Shouyi's thirteen spices, add some old soy sauce, add some salt, mix well, and then pour into the bowl with the meat, mix well, so that the sauce is evenly stuck on the surface of the meat. Put the meat in the bowl.

4. 

   Step4:Appropriate amount of dried prune. Wash it several times after foaming. After cleaning the dirt in dried prune, take out the squeezed water for standby. Cut the dried vegetables first and then chop them. Chop them into pieces. Put them in the plate for later use. Cut the streaky pork scraps into meat granules and put them into the plate for standby. When the pot is hot, stir fry the dried vegetables in a small heat. Stir fry the water vapor of the dried vegetables. Stir the fragrance of the dried vegetables and put them in the plate for standby. Heat the pot. Put in lard and put in minced pork. Stir in minced ginger, minced garlic and dried pepper. Stir in minced ginger and dried vegetables. Stir fry the dried plum and add some chicken essence. Stir fry until fragrant.

5. 

   Step5:Spread the stir fried dried vegetables on the pork and press it tightly. Put them into the steamer and steam for 2 hours. Remember to add water in the steamer halfway to avoid drying the pot. 2 hours later, start cooking. Buckle up the meat on the plate. Decorate it with Shanghai Green surround. Mix a small amount of water to boil the pork. Pour it on the meat. It's delicious.

6. 

   Step6:Write production step