1, prepare the ingredients. Featured pork belly with skin.
2. Cut the onion and slice the ginger for later use.
3. Cook pork belly with skin in cold water, add onion and ginger slices and cooking wine.
4. After the meat is thoroughly cooked, drain the water and take it out.
5. Apply a layer of soy sauce on the skin while it is hot until the surface is dry.
6, the right amount of oil in the pot is hot, the pigskin is facing down, and it is fried in a hot oil pan.
7. Fry until the surface of pigskin becomes discolored, and take it out after bubbling.
8. After cooling, cut into large pieces of meat with a thickness of 5-7 mm and a length of 7-8 cm.
9. Put the sliced meat into a container and add fresh soy sauce, oyster sauce, fermented milk, a little white wine and sugar.
10, wear kitchen disposable gloves, mix well, marinate and taste, (can be put in the refrigerator overnight)
1 1. Put the marinated meat slices into a bowl evenly, with the peeled side at the bottom.
12. Soak dried plums in clear water for more than 2 hours, wash them until they are fresh and light, and cut the soaked plums into several sections for later use.
13. Squeeze the soaked plum vegetables and put them on the meat; Then pour in the original bacon soup and steam for 2-2.5 hours (depending on personal taste, it will take longer if you like meat).
14, when steaming, you can buckle a plate on the bowl to prevent water vapor from entering.
There will be some juice in the steamed meat.
16, take out the steamed big bowl, put it in a place that is not hot, hold the bowl with your hands, and gently pour the soup into the pot.
17, add a spoonful of starch to the soup.
18, stir-fry on low heat to make it less juicy.
19, cover the big bowl with a plate, buckle it with both hands instantly, and remove the big bowl to form a "meat buckle" shape.
20. Pour the freshly cooked sauce on the pork.
2 1, and finally sprinkle with shallots.