Yubin cold fresh meat is different from the pig cold fresh meat that has been sold in the market for several months. During the breeding process, it is fed with liquid feed mixed with high-quality corn, wheat bran, wheat germ and alcohol residue. It must be cultured in an ecological environment for 12 months in strict accordance with EU standards, welfare pig breeding design and unified modern management, Only when the weight is controlled at about 100 kg can it be sold. The streaky pork with clear texture and dependence on fat and thin is a fine product. The fat meat is melted in the mouth. The lean meat can’t be cooked for a long time. It’s necessary to make braised meat.


1500g Yubin pork five flower rib
100g scallion
250g Shaoxing wine
100g sugar
50g ginger (beat loose)
150g soy sauce


Step 1
Scrape and clean the pork ribs, cut into 10 square meat pieces, cook in a boiling pot for 5 minutes, take them out and wash them.

Step 2
2. Take a large casserole, pad the bottom with a bamboo grate, first lay green onions, put ginger blocks, and then arrange the pork skin face down on it,

Step 3
Add sugar, soy sauce and Shaoxing wine, finally add scallion knot, cover the pot, seal the edge seam of the casserole with peach paper, and place it on the high fire,

Step 4
After boiling, cover it and seal it. After stewing crisp over low heat, close to the end of the casserole from the fire, skim the oil, and put the meat skin face up into a special small pottery pot

Step 5
5. Cover and place in the steamer, steam over high heat for 30 minutes until the meat is crispy.