Grilled pork

Overview

When I was a kid, I ate it as a side dish at banquets. The amounts below are for one bowl.

The width of the meat is the width of a knife. Add slices of raw ginger to a pot under cold water and bring to a boil over high heat while removing the blood foam. Then add spices and cook until the meat is completely cooked. Reserve the soup used to cook the meat for later use (it is called stock).
While the meat is cooking, put the glutinous rice that has been soaked in cold water all afternoon and steam it in a pot for half an hour.
When the cooked meat is hot, immediately poke some holes with a toothpick and smear it repeatedly with brown sugar. After the water vapor has dried, fry the skin in oil heated to 70-80% heat until it bubbles. Add the stock until there are small creases.
Cut the meat once and cut off the skin. Cut the meat once and leave the skin off. The meat cut twice is as thick as the head of a chopstick. If there are many people, you can fry the glutinous rice (fry the white sugar, add the glutinous rice, Codonopsis pilosula, winter melon sugar and stir-fry. Then add the broth and dry it, add the orange cake and wolfberry before serving, and stir evenly).
Put the cut meat on the prepared sandwich (a bowl of ten pieces of stuffed meat), and then put the fried glutinous rice on it while it's hot. (Don’t put too much glutinous rice to prevent it from overflowing after steaming)
Steam for 2 hours for the first time, then steam for another 1 hour when ready to eat (after turning on the steam. Leave a gap in the lid before turning on the steam)