1. Scrape the skin of the pork, put it into a pot of cold water, and cook it over high heat until it is 80% cooked.

2. Fish out and wipe off the water, smear with soy sauce while hot.

3. Heat the oil in a frying pan to 80 percent, then deep-fry the pork skin-side down until deep red, then remove from the pan and allow to cool.

4. Cut the fried pork into large slices.

5. Take a large bowl, pour a little oil and icing sugar into it.

6. Place the slices of meat, skin side down, neatly in the bowl.

7. soften and rinse the dried plums, put a little oil in the pot, pour the rinsed plums into the pot, add soy sauce, curd sauce and stir fry evenly, turn off the heat.

8. Meat on the fried dried plums, into the steamer for about 30 minutes until the meat is soft and rotten, or into the pressure cooker, steamed can also be.

Turn off the heat and take out the meat bowl, use a round plate to cover the top, decant the soup, and then invert the bowl in the plate, heat the wok over high heat, pour out the soup to boil, simmer until thickened, and drizzle on the meat can be.