Mei cuisine with meat should be regarded as Hakka cuisine in Guangdong, but because it is too delicious, it is popular in the north and south of China. It is also one of the hard dishes that many families must cook for the new year. Although it is not very difficult, it is a little cumbersome to make, so most people are not willing to touch this dish. I just learned how to cook this dish. I would learn from a Guangdong netizen. This dish became a “super project” by this netizen. After I tried it, I felt that although it was not “super”, it was also a “big project”. It took me two or three hours before and after. Although it was a bit troublesome, it was worth a word after I tasted it. There are not so many so-called “secret recipe seasonings” made by your own family. What you eat is the fragrance of the food that is brought out by time. If you don’t like meat, what are you waiting for if you don’t try it?


500g pork
3 rock candy
1 piece of ginger
2 star anise
Proper amount of cooking wine
1 teaspoon soy sauce
Moderate amount of old style
1 tsp sugar
A handful of shallots
3 fragrant leaves


Step 1
Choose three layers of pork with distinct layers

Step 2
Cut it into pieces that fit in your bowl. I divide 600 grams of pork into two pieces

Step 3
Add pork in cold water, add 1 small section of green onion, 2 pieces of ginger, cooking wine and 1 tbsp blanching water

Step 4
Boil the pot over low heat for 15 minutes, and then take it out with chopsticks

Step 5
Pierce the skin evenly with a fork

Step 6
Dry the skin with kitchen paper

Step 7
Apply a layer of soy sauce evenly and color the skin

Step 8
Then apply the honey on the top layer and blow dry the skin in a well ventilated place

Step 9
Soak the dried vegetables in cold water in advance, wash and drain

Step 10
Saute 4 slices of ginger in hot oil

Step 11
Pour in the dried vegetables and stir fry them

Step 12
Then cook 1 tablespoon of cooking wine

Step 13
Add 1 star anise

Step 14
Add 1 tbsp of raw soy sauce, 1 / 2 tbsp of old soy sauce and 200 ml of boiling water

Step 15
Add 10 grams of sugar, 1 teaspoon of salt and 1 / 2 teaspoon of chicken essence. The dried plum vegetables have salt, so a little salt is enough. You can taste the taste of the dried plum vegetables, because the meat also needs to absorb salt, which is saltier than usual dishes

Step 16
Boil over medium heat until there is no water in the pot

Step 17
Heat a pot of oil in the pot, the amount of oil should be no more than the meat, when the oil temperature is 70%, put the meat into the pot

Step 18
If the skin of the meat is deep fried until it turns brown, the skin of the meat will be deep fried for about 30 seconds and turned over. The skin of the meat will be colored quickly. Turn over and deep fry until it turns brown all around,

Step 19
Quickly soak the fried meat in cold water

Step 20
After soaking for more than 15 minutes, the skin foams into a tiger skin

Step 21
Cut about 4 mm

Step 22
Put it in a bowl

Step 23
Fill in the fried dried vegetables and steam over high heat for 60-70 minutes

Step 24
Turn the meat upside down, decant the soup, pour it into the pot, and then pour it on the meat again