Where is the special dish of braised pork in Xing Zi?

In Lianzhou, braised pork is not only a delicacy, but also the main course of a banquet. Every Chinese New Year holiday or banquet for guests, there is no banquet that does not deduct meat. In Lianzhou, the best way to detain meat is Xing Zi Town. The practice of stewing meat in Xing Zi has many processes, including cooking, frying and steaming. Xing Zi stew: Put a large piece of pork with skin (commonly known as "five floors") in boiling water, cook it until it is 80% cooked (chopsticks are suitable), and take it out. Use a small bamboo stick to make a small hole in the surface of the skin, the denser the better (commonly known as "injection"), so that the fried skin will not be separated from the meat. This is a kind of cooking. Rub soy sauce, liqueur juice or yellow sugar on your skin while it is hot. Then put the whole piece of skin down and fry it in an oil pan heated to 70% to 80%. When frying, fry the skin until it is reddish brown, then remove and drain the oil. This is fried food. Then the whole piece of fried meat is put into a pot and boiled with water (commonly known as "water") until the skin is soft and blistered, and then the braised pork is taken out and drained, and some are cooked twice. Cut the fried meat into pieces, each piece is about 0.8 cm thick. You can put the fried taro or arrowhead between the two pieces of meat, with the skin facing down, and arrange them in a bowl. Then mix the milk, sugar, soy sauce, soy sauce, rice wine and salt with a little water, spread it on the meat, put it in a steamer for about 20 minutes, and partially steam it. Finally, take a dish and cover it on the bowl, and "buckle" the steamed inside outwards in the dish, so that the red skin faces outwards, and a dish of stars with all colors and flavors will serve. (The article is selected from Cao Chunsheng's "Lianzhou Folk Customs Grand View". Xing Zi braised pork is a famous traditional banquet dish, which is characterized by golden color, fat but not greasy taro meat, soft waxy and refreshing, fragrant, and has the functions of clearing heat and nourishing skin color.