Steamed in a box. Soak the dried plums in clear water, let the dust settle down during the drying process, and then pick up the dried plums in the water. After the dried plums are dried, put the oven tray on the oven paper, spread the dried plums at 160 degrees for 5 minutes, and let the dried plums dry again. Remember to preheat the oven first. Slice the pork belly, and use the kitchen paper towel to absorb the water of the pork belly. Heat the oil in the pot. Stir-fry pork belly until both sides are slightly golden. Add cooking wine, and then deeply remove the fishy smell of meat. A small amount of wine will not make the meat taste of wine, but will add flavor to the meat. At the same time, add 5 grams of sugar and continue to stir fry. The function of white sugar is to make the meat slightly colored, so that the meat will not fry. At this time, take out the dried prunes baked in the oven and pour them into the pot, and mix well with the fried pork belly. Let the dried plums be fully oiled, stir and put in a bowl, then sprinkle with 10g sugar. Steam in a steamer or steamer for 40-50 minutes. The amount of sugar here depends on personal taste or the salinity of dried prunes. After steaming, the colors of dried plums and pork belly become more crystal clear, so pork belly is fat but not greasy.