1. Soak dried prunes overnight, wash them several times to remove sediment, and cut onion and ginger into powder for later use.

2. After the pork belly is cleaned, add onion ginger, cinnamon, star anise and a few drops of white wine, put it in a casserole, and turn the fire to a low heat.

Stew for 20 minutes, take it out while it is hot and put a little soy sauce on it.

4. Put a thin layer of oil in the pot, put the skin down into the pot and fry it slowly.

5. until the skin is golden and the grease overflows, fry the four sides of the meat to the highest color.

6. Skim the fat.

7. Put the soaked plum vegetables into the pot.

8. Pour the gravy from cook the meat just now, add light soy sauce, a little salt, light soy sauce and appropriate amount of rock sugar to taste, and simmer for 15 minutes.

9. The fried meat is slightly cooled and sliced.

10. Put the skin down and put it evenly in the rice bowl.

1 1. Spread the plum vegetables on it.

12. Steam in the pressure cooker.

13.20 minutes later, deflate and boil, and filter out the evaporated fatty oil.

14. Then steam for 20 minutes, and then filter out the fatty oil of the steamed meat.

15. Find a dish, and vice versa.