1, prepare some prunes, some places are called dried prunes, sprouts and so on. Soak in warm water for 2 hours and then wash it clean. There is a lot of sand in plum vegetables, so be sure to wash them more, or the taste will be affected.

2, prepare a piece of pork belly, pork belly should be used to make pork, front and rear leg meat can not. Heat the wok, rub the pigskin on the wok, brown it and take it out. If the pigskin is cooked in advance, it will be easier to steam. Wash the brown pigskin, put it in a pot with cold water, add onion, ginger and cooking wine and cook for 30 minutes, then take it out with chopsticks.

The color of pork is very important. Pour some soy sauce and honey into a small bowl, stir well with chopsticks, brush each side of pork belly, prick some small holes with toothpicks, and marinate for 10 minute.

4. Pour some cooking oil into the pot, add pork belly when it is 50% hot, immediately cover the lid, turn to low heat and let the meat fry for a while. After 2 minutes, turn it over with chopsticks, take it out after the surface is browned, and soak it in the soup of boiled pork for half an hour. The surface of pork belly will be covered with a layer of tiger skin.

5. Take out the pork belly and drain it, and cut it into 7 mm thick slices with a knife. If you like full flavor, you can cut it into 1 cm thickness. Mix the sliced meat with fresh soy sauce, oyster sauce, fermented milk, a little white wine and sugar.

6. After the plum vegetables are drained, cut into pieces. Heat oil in a pot, add dried Chili peppers and stir-fry until fragrant, then add a little soy sauce and broth (or clear water) and turn off the heat for later use.