Pork belly 500g, dried plum 100g, ginger 1 slice, 2 cloves of garlic.

Seasoning:

2 tablespoons soy sauce (30ml), 1 tbsp cooking wine (15ml), 3 tablespoons seafood sauce (45ml), 2 tablespoons ribs sauce (30ml) and 1 tbsp sesame sauce (15ml).

draw

Exercise:

1) First, wash the dried prunes with clear water for several times, and then soak them in clear water until they are all soft.

2) Wash the pork belly and carefully check the pigskin. If there is pig hair, clean it with tweezers, and then cut it into large pieces with a length of 10cm and a width of 8cm. Slice ginger. Peel garlic and pat evenly for use.

3) Pour clear water into the pot, add ginger slices and pork belly pieces, bring to a boil with high fire, skim off the floating foam, and continue to cook for about 20 minutes with medium-low fire until the meat pieces can be easily penetrated with chopsticks, then take them out and drain the water, or dry the water on the surface with kitchen paper towels.

4) Pour the soy sauce into a pan, evenly spread a layer of soy sauce on the surface of the pork belly slices, and marinate for 5 minutes.

5) Pour the oil into the pot and heat it with high fire. When the oil is 70% hot, add pork belly, fry on both sides and color it, then take it out and let it cool naturally. Then cut into pieces, the thinner the better, if not, at least 3 mm pieces.

6) Put garlic into a bowl, add cooking wine, seafood sauce and ribs sauce, and pour sesame sauce into the bowl after it is released with 10ml warm water. Stir all the sauces evenly, take out half, and then put the meat slices into the bowl with the skin facing the bottom of the bowl.

7) Mix the plum vegetables and half of the sauce evenly, and then spread them on the meat.

8) Pour the water into the steamer, heat it with high fire until the water boils, put the bowl into the steamer, cover it, and steam it for 30 minutes with medium-low fire. After steaming, buckle into a plate and serve.