Ingredients: 500g pork belly, cooking oil 100g, 200g pickles made by ourselves or dried plums bought in supermarkets, 20g soy sauce 10g, 20g soy sauce or stir-fried sugar, 2g salt, 5g cooking wine and 20 pieces of pepper.

Specific operation steps

1. Soak dried plums or homemade salted vegetables for later use. It is best to soak for more than 1 hour to soak out excess salt.

2. Blanch the prepared pork belly in a red-hot wok, remove the fishy smell and excess pig hair, and scrape it clean for later use.

3. Boil water and cold water from the pot, put the scraped pork belly into the cooking wine and cook for about 30 minutes, which can be easily penetrated with chopsticks.

4. Take out the cooked pork belly and put it in cold water for thorough cooling. After thorough cooling, take it out and dry it evenly, then apply soy sauce or sugar color.

5, boil oil from the pot, the oil temperature is 50% hot, fry the meat in the pot and fry around.

6, put the fried meat in cold water, the skin of the meat will rise, so it tastes softer.

7. Pork belly can be turned into a uniform block after cooling.

8. Prepare a bowl of pepper and soy sauce, put the pork belly slices in and mix well, then put the pickles in and mix well.

9. Prepare a piece of steamed meat, spread it piece by piece, and put the mixed pickles on it.

10, the last step is to prepare a pressure cooker, add enough water, then steam the prepared braised pork for half an hour, and then prepare a plate to turn the meat over.