Cooking Steps

1. 

   Step1:Ingredients: pork streaky pork 600g, red koji rice 130g, shallot, ginger 50g, rock sugar 30g, Shaoxing wine 20ml, green vegetable heart 400g, salt 2G, hawthorn 2, broth 800ml, raw soy 10m

2. 

   Step2:The meat should be three layers of streaky pork with skin. Put the scallion knot and ginger in the pot in cold water. After boiling, add a little Shaoxing wine and cook until it is cut off

3. 

   Step3:Remove the impurities in warm water, filter out the broth of cooked meat, and put the red koji rice into the material bag for use

4. 

   Step4:Put the skin up on the cutting board. Draw it out One point five Cm or so small square. Blade deep to the first layer of lean meat; turn over. Draw a well gri

5. 

   Step5:Take a casserole, spread scallion and ginger slices on the bottom of the casserole, place the meat skin downward in the casserole, add the seeded hawthorn, red koji rice, broth, raw soy sauce, Shaoxing wine and salt, cover it, and boil over high heat

6. 

   Step6:Turn to low heat and continue to simmer for about 1 hour until it is fully cooked

7. 

   Step7:Then take out the red koji rice and scallion, add in the sugar, and thicken the soup to half of the original

8. 

   Step8:Next, take out the streaky pork, put the meat skin down into the bowl, pour in the soup, transfer it into the steamer, and then steam it for half an hour in high heat. Then you can get out of the pot

9. 

   Step9:Control the soup out of the bowl. Pour the meat into the plate. Heat some vegetables around the edge. Finally, thicken the controlled soup and pour it on the meat. The sweet, crisp and tasty cherry meat in the salt is ready.