1. Scrape the pigskin clean, put it in a cold water pot and cook it over high heat until it is 80% cooked.

2. Remove and dry the water, and apply soy sauce while it is hot.

3. Pour the oil into the wok. When it is 80% hot, put the pork belly skin down into the wok and fry it until it is dark red. Take it out and let it cool.

4. Cut the fried pork belly into long strips.

5. Take a large bowl, pour a little oil and rock sugar and mix well.

6. Put the skin off the meat slices and put them neatly in the bowl.

7. Wash the dried prunes with soft water, put a little oil in the pot, pour the washed dried prunes into the pot, stir-fry the soy sauce and fermented bean curd evenly, and turn off the fire.

8. Put the fried dried plums on the meat and steam in a steamer for about 30 minutes until the meat is soft and rotten, or steam in a pressure cooker.

After turning off the fire, take out the meat bowl, cover the dish, pour out the soup, then turn the bowl upside down in the dish, heat the wok with high fire, cook the soup until it is thick, and pour it on the meat.