Accessories: onion ginger, soy sauce, soy sauce, white pepper, sugar, salt and cooking wine.

1, dried plum vegetables washed several times, and then soaked in water.

2. Put the pork belly into the boiling pot, add enough water to the pot and put some cooking wine, onion, ginger slices and dried peppers for about 20 minutes until they are just taken out.

3. Dry the surface moisture of pigskin and apply soy sauce for coloring. And dry the surface.

4. Take a bowl, add the unused soy sauce to the pork belly skin, then add the white sugar, soy sauce, cook the meat white soup, white pepper, salt and mix well.

5, add oil to the pot, the oil can touch the skin (not too much), the skin is facing down, put it in the pot. At this time, the oil in the pot will splash around, so it is better to use the lid to resist it, or it is safer to cover the lid directly. (It is best to cover the pot directly)

6. After frying until the surface of the skin is brown, remove it.

7. Pork belly is cut into thick slices of about 0.5 cm.

8. After cutting, put it in a container and add the prepared soy sauce seasoning. Let every piece of meat be covered with seasoning.

9. After wiping, put the skin side down and put it into the bowl in turn.

10, add a little ginger and saute.

1 1, add dried prunes, stir-fry until fragrant, pour in the remaining seasoning juice of bacon, stir-fry evenly, taste a little, and see if salt is needed.

12, put the dried prunes into a large bowl of meat slices, and fortress them on all sides.

13, put it in a pressure cooker, cover it, and turn it down for 40 minutes after SAIC.

14, take it out after steaming, and pour it on the plate.