Ingredients: dried plum, pork belly, ginger slices, scallion, pepper, star anise, soy sauce, soy sauce and sugar.

1, 4 kg pork belly, washed and cut into pieces. Soak in water, and dry plums also soak in water. Use onion, ginger and pepper anise.

2, pork belly cold water pot, water has not been slightly more pork belly, put pepper aniseed to cook. Cook the onion and ginger, and skim off the froth. Turn to low heat and cook for 30-40 minutes (not too long, it will spoil easily if it is too cooked). Chopsticks can be pierced. Take it away.

3. Brush all the soy sauce and let it cool for later use (if you brush the remaining soy sauce, don't throw it away).

4. Wash the prunes, dry them and chop them slightly. Jiang Mo with chopped green onion. Chop dried plums, onion and ginger, and brush pork belly with soy sauce for later use. Find a small basin or a large plate and pour some stew for later use.

5, the pot is warm and pour oil, turn to a small fire, the pork belly skin is fried downwards, and the lid must be covered. Stir-fry for three or five minutes, then put it into a small pot of stock prepared in advance.

6. After all fried, stir-fry dried plum with the remaining oil in the pot, and add a small amount of soy sauce, a small amount of salt and a proper amount of sugar. Stir well and turn off the heat.

7. Cut the meat soaked in the skin into pieces according to the texture of the meat (cattle, sheep and pigs cross vertically), and the side of the cut meat is smooth. Add soy sauce after cutting it all. Add soy sauce. The right amount of sugar. Pick it up and marinate it for half an hour. Put the skins down one by one and put them in the bowl.

8. Put the fried dried plums into a bowl for compaction, and pour the remaining soy sauce into the bowl. The broth soaked in skin is also poured into the bowl separately. Put it in a steamer. Time 60 minutes, water turns to medium heat. Sprinkle with the freshly poured soup. If you are good at it, you can also buckle it directly on the plate.