Ingredients: 250 grams of pork (front butt tip), 1 bag of pickles. Accessories: 3 star anise, 10-20 ml light soy sauce, 10 ml dark soy sauce, 1 tsp chicken powder, 1 tsp sugar, 10 ml cooking wine, appropriate amount of water, 1 shallot, 1 coriander.

1. Soak the dried plums one night in advance. Some dried plums are very salty. In order to soak them, it is best to soak them in advance to remove excess saltiness.

2. Blanch the meat in boiling water to skim off the foam and cook for about half an hour.

3. To process the pork, fry the pig skin in a pan; only fry the pig skin side to remove the oil from the pig skin and tighten it, so that it will be easier to operate after cutting it.

4. Cut the meat skin down slowly.

5. The meat is raw inside, which is okay. It will be steamed after a while. Raw meat is normal.

6. Next, place the cut meat slices neatly in a basin from left to right, and put excess meat and unevenly cut meat on top.

7. Rinse the soaked prunes several times. The prunes are very sandy. If you don’t wash them properly, your teeth will be scratched. After washing them, drain the water and spread the prunes on top. On the meat slices.

8. Take a container and pour light soy sauce into it.

9. Pour in dark soy sauce.

10. Add chicken powder, sugar and cooking wine.

11. Place the aniseed on top of the pickled vegetables, pour the seasoning into the basin for the pickled pork, and pour it slowly and evenly.

12. Finally, press the plum vegetables dryly. The final state should not be too wet, but the best state is when you can see the soup when you press it. Pressing it can make the seasonings mix evenly. After mixing, marinate for two hours.

13. Lay out tinfoil, do not press it tightly on both sides, leave a little space, put it into the pot and steam for an hour to an hour and a half; the tinfoil is to prevent water vapor from entering the bowl, and you can look at the bowl after steaming. Check whether it is very moist. If not, remove the tin foil.

14. The pork belly with pickled vegetables is steamed, and the aroma is fragrant when you open the lid.

15. Find a basin that is larger than the bowl used for steaming. Place the basin upside down on the bowl and buckle it firmly. The basin should be a little deep because the steaming vegetable water will The portion is large, so flip it over as hard as you can, be quick and don’t hesitate, be careful to burn it.

16. Take off the bowl and serve.