1. Blanch pork belly with hot water once, drain, and apply appropriate amount of soy sauce, soy sauce, carved flowers and a little salt, with the flavor of 1 hour for later use;

2. Open the oil pan, add rock sugar, and slowly cook the sugar color. When the oil temperature is 70% hot and the sugar color is brown, slowly fry the whole pork belly skin downward for about 5-6 minutes until the pork belly skin is as shown in the figure, and fry the periphery of the meat until golden brown;

3. When the pork belly is slightly cold to avoid burning hands, cut it into pieces of 5-6 mm and put it in a round-bottomed bowl for later use;

4. Use a small amount of fried meat oil. After the pot is hot, squeeze the soaked plum vegetables dry, stir-fry them a little, stir-fry them for fragrance, add some sugar and soy sauce, and serve them out;

5. Put the sliced meat into the bowl one by one, with the skin facing down. According to the radian of the bowl, put a little chopped plum in the middle of the meat to make the taste of plum fully penetrate, and at the same time, the oil in the meat can be well combined with plum to make the taste of plum better; While stacking, sprinkle some salt or soy sauce between the meat slices to taste;

6. After the sliced meat is packed, finally spread all the plum vegetables on the top floor;

7. After all, put the whole bowl in the steamer. After the fire is boiled, turn to low heat and steam to 1.5-2 hours according to the tender taste of the meat;

Turn off the fire after 8.2 hours, continue to stew in the pot for about 10 minutes, open the pot and put this bowl of meat upside down in another big bowl. So, there is the following classic shape of braised pork with plum vegetables ~

What are you waiting for? Let's move and have a taste.

I hope it can be adopted, thank you.