Steps of making pork belly with pickled vegetables:

Main ingredients: 500 grams of pork belly.

Accessories: 3 small pieces of rock sugar, 1 piece of ginger, 2 star anise, appropriate amount of cooking wine, 1 teaspoon of light soy sauce, appropriate amount of dark soy sauce, 1 teaspoon of white sugar, 1 handful of green onion, and 3 bay leaves.

1. Choose three layers of pork belly with clear layers.

2. Cut into pieces suitable for the size of your bowl. I divided 600 grams of pork into two pieces.

3. Pour the pork into cold water, add 1 small piece of green onion, 2 slices of ginger, and 1 tablespoon of cooking wine and blanch.

4. After the pot is boiled, simmer on low heat for 15 minutes. You can basically use chopsticks to fork through it and take it out.

5. Use kitchen paper to absorb the moisture from the meat skin.

6. Apply a layer of dark soy sauce evenly to color the skin of the meat.

7. Apply the upper layer of honey and place it in a ventilated place to dry the skin.

8. Soak the prunes in cold water in advance, wash and drain.

9. Heat the pan with cold oil and sauté 4 slices of ginger until fragrant.

10. Pour in the drained prunes and stir-fry for a few times.

11. Then add 1 tablespoon of cooking wine.

12. Add 1 star anise.

13. Add 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, and about 200 ml of boiling water.

14. Add 10 grams of white sugar, 1 tsp of salt, and 1/2 tsp of chicken essence. The prunes are inherently salty, so adding a little salt is enough. You can taste the taste of the prunes because the meat is also To absorb the salt, the dish should be saltier than usual.

15. Cook over medium heat until there is almost no moisture in the pot.

16. Heat a pot of oil in a pot. The amount of oil should basically cover the meat. When the oil temperature is 70% hot, add the meat pieces.

17. Quickly soak the fried meat pieces in cold water.

18. Slice.

19. Fill with the fried prunes and steam over high heat for 60-70 minutes.

20. Invert the meat, decant out the soup, pour it into the pot and pour it a little thinly, pour it over the meat again and it is ready to eat.