Select plum core, pork belly, soy sauce, peanut oil, onion, ginger, garlic, star anise, soup, white wine, salt, soy sauce, sugar and water starch.

Production method:

1. Soak the vegetable core in clear water until it is fresh and light, and cut the plum into several sections for later use;

2. Scrape the pork belly skin, cook it thoroughly in a soup pot, take it out, put a layer of soy sauce on the skin while it is hot, put it down, fry it in a hot peanut oil pot, fry it until it is cooked, take it out, soak it in a clear water basin, and cut it into large pieces with a thickness of three to four millimeters;

3. Wash the pot and inject peanut oil. After onion, ginger, garlic and star anise are not fried, add pork belly and fry for a while, then add soup, liquor, salt, soy sauce and sugar. When the soup is boiled, move it to low heat until it is stewed.

4. Then take out the cooked pork belly, put the inside (with skin at the bottom) evenly in a bowl, spread a layer of plum slices on it, then pour the original soup and steam it thoroughly in a cage. When picking up vegetables, pour out the original soup, turn the meat upside down and buckle it on the plate. The original soup tastes good to boil, thicken it with water starch, pour it on the meat, and buckle the meat with plum vegetables.