pork belly

300 grams

Dried bamboo shoots and prunes

100g

condiments

energy

Proper amount

salt

Proper amount

pepper

Proper amount

sugar

Proper amount

dark soy sauce

Proper amount

yellow rice wine

Proper amount

step

1. Dried bamboo shoots and prunes.

2. soak in warm water in advance and wash it clean.

3. Pork belly, three layers of hard rows of five flowers.

4. Add pepper, star anise and ginger slices and cook for 20 minutes.

5. Take out the dried water, put down the skin and fry the skin until golden brown.

6. Put a little oil in the pan, stir-fry Jiang Mo and pepper.

7. Squeeze out the soaked dried plums and stir fry in the pot.

8. Add soy sauce and salt

9. Add a little water and cook for about 5 minutes.

10. Cut the cooked pork belly into 5 mm thick slices and add salt, sugar, soy sauce and yellow wine.

1 1. Stir well.

12. Put the leather face down to the bottom of the bowl.

13. Spread the fried dried plums on it.

14. Steam in a cage for one and a half hours.

15. After steaming, reverse the buckle and sprinkle with chives.