Materials?

Dried prunes100g

Pork belly 600g

Soy sauce 1 spoon

2 tablespoons soy sauce

2 tablespoons cooking wine

Crystal sugar15g

5 grams of salt

Half root of onion

5 slices of ginger

5 Zanthoxylum bungeanum

2 octagons

Cinnamon 1 block

Amomum tsaoko 1 piece

The practice of burning meat with dried plum vegetables that suffer from rice?

Soak dried prunes in warm water for half an hour, rub them repeatedly to remove impurities (I washed them four times), and squeeze them dry for later use.

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Soak pork belly in clear water for one hour to remove blood, drain water and cut into pieces.

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Put pork belly in a pot, add cooking wine, onion ginger and star anise.

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Add water without meat, and cook for five minutes after the fire boils.

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Turn off the fire.

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Take out, wash away the floating powder and drain the water.

Heat the wok, stir-fry the pork belly until it is slightly browned, then add the crystal sugar, star anise, tsaoko, pepper, onion ginger and stir-fry until fragrant.

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Pour in soy sauce, stir-fry and color.

Add dried prunes and stir well.

Transfer to pressure cooker and press for 40 minutes. (Steaming in a steamer 1 hour is also acceptable)

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Pour it into the wok again, collect the soup over high fire and season with salt.

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Finished product.