Chinese Food

Cooking Steps

1. 

   Step1:Soak pickled vegetables to remove saltiness and sediment, cut them into pieces, dry them, heat them in a frying pan slowly until they are half dry so that they can absorb more meat sou

2. 

   Step2:Cut the meat into rectangular pieces and boil in white water until it is fully cooked, 5cm by 3c

3. 

   Step3:Take it out when it's cooked, use a toothpick to prick the pigskin and put in the oil

4. 

   Step4:Color the pigskin brush with the soy sauc

5. 

   Step5:Put the skin down into the oil pan and fry the oil at a high temperature. Put the meat in the pan at a minimum heat. Otherwise, put a metal grate on the bottom of the pan

6. 

   Step6:Cover the pot as soon as you get down to the pot, or you will be full of faces

7. 

   Step7:Fry until the skin of the pig bubbles and makes a po

8. 

   Step8:Slic

9. 

   Step9:Main seasonin

10. 

    Step10:Spices mixed togethe

11. 

    Step11:Stir fry the oil and garlic in the wok until fragrant, put all the seasonings in the wok until the meat is put into the wok and stir evenly

12. 

    Step12:Put the bowl face dow

13. 

    Step13:Close u

14. 

    Step14:Put the Meicai in the soup left over from the fried meat and mix well and put it on the mea

15. 

    Step15:Steam for three hours with sealed tin pape

16. 

    Step16:Steamed por

17. 

    Step17:Another on

18. 

    Step18:With ric

19. 

    Step19:Rice is the ke

20. 

    Step20:Seductiv

21. 

    Step21:Origina