Ingredients: 500g of pork belly with skin, 4 slices of shallots 1 root, 2 tablespoons of cooking wine, a little salt, 50g of dried plum100g, 50g of Le Jia osmanthus braised sauce and 300g of clear water.

Steps:

1. First prepare the ingredients of braised pork with plum vegetables.

2. Soak the dried prunes in cold water for half an hour.

3. Put the pork belly in a cold water pot, add ginger skin and onion, and cook wine.

4. After the fire boils, cook for about 20 minutes, and chopsticks can easily pierce the pork belly.

5. Pork belly with a little soy sauce and a little white wine, and add some salt. Stick a toothpick in a small hole in Pi Zha's pork belly for convenience.

6. Take the oil pan, put down the pork belly skin, fry on low heat for about 5 minutes, and cover the pot.

7. Fry until the epidermis is golden, remove and cut into thick slices.

8. Stir-fry the soaked prunes for later use.

9. Pour 300g of water and 50g of Le Jia osmanthus braised sauce into the pot.

10. After the fire boils, add the chopped pork belly and cook for 5 minutes.

1 1, put the cooked pork belly slices into a bowl evenly, cover them with dried plums, compact them, and pour in the braised sauce.

12, pour a proper amount of water into the pot to boil, and steam in a steamer 1 hour.

13. When it's time to take it out, pour the excess soup in the bowl into the pot and boil it, and add a little starch to thicken it for later use.

14. Take a plate, cover it in a bowl and turn it upside down.

15, pour the soup, sprinkle a little chopped green onion, and buckle the meat with plum vegetables.