The authentic ingredients of Guangxi braised pork sauce are pork belly 500g, dried plum 150g, soy sauce cooking oil 300g, chives 20g, ginger 10g, rice wine one or two, coriander 10g, star anise three tablets, fermented bean curd two tablets and thirteen grams.

2. Crush the fermented bean curd with a spoon, add 13 fragrant yellow wine, soy sauce, white sugar salt and fried meat slices, stir and marinate for 15 minutes, and put down the marinated pigskin.

3. Put it neatly in the bowl, cover it with dried plums, pour the remaining sauce into the pot, steam it for an hour, and then pour it on the plate. This is braised pork with plum vegetables in Guangxi.

4. Wash the pork belly and put the water that has not been streaked in the spare pot. Add star anise cinnamon ginger onion and cook for about 20 minutes.

5. Coat the cooked pork belly with a thin layer of soy sauce, poke it with a toothpick to taste it, drain it or dry it with a kitchen paper towel.

6. For the remaining oil in the pot, put the pork belly skin, fried pork belly and sliced pork into a large bowl, add a proper amount of salt, soy sauce, fermented bean curd, wine and pepper, mix well and marinate for 15 minutes or more, or add all seasonings and fry in the pot until it tastes delicious.

7. After the braised pork is steamed, thicken the water starch and 5ml with heat and pour it on the steamed braised pork.