So even if it is made into prunes, it still has a little bitterness. Just add a little sugar or monosodium glutamate when making dried plums. The bitter taste of dried plums shows that mustard sherry is really the raw material. Dried plums are a little sweet if they are not bitter.

Then it is not a real prune. It may be made of cabbage, Chinese cabbage and other vegetables, and we also use it locally. The roasted prunes made from these vegetables are completely unpalatable, and they have no taste of prunes. It is normal to be a little bitter. This is a real plum.

Processing method of prunes:

1. Soak dried plums in rice washing water in advance 12 hours, then wash the small sand inside with clear water and chop it up.

2. Put the whole piece of pork belly in a cold water pot and bring it to a boil. After skimming the froth, add cooking wine (1 teaspoon, 5ml) and cook for about 30 minutes until it is fully cooked, that is, chopsticks can be easily inserted into the meat. After taking it out, dry the moisture on the skin with a kitchen paper towel, apply soy sauce while it is hot, and then cut it into small pieces 3cm square.

3. Heat the oil in the pot with medium heat. When it is 60% hot, stir-fry pork belly, onion, ginger slices and aniseed for about 3 minutes, then add the remaining cooking wine, sugar and salt and stir-fry evenly.

4. Put a proper amount of water (about 300ml) and chopped dried plums into the pot, simmer for 30 minutes, and then pick out the onion, ginger and aniseed.

5. Put the pork skin of the pork belly neatly into a big bowl, then pour the dried plums and soup on it, and let the dried plums spread evenly on the pork belly.

6. Boil the water in the steamer with high fire, then put the big bowl into the steamer and steam for 30 minutes with high fire. Take the big bowl out of the steamer, put the plate upside down on the big bowl, and then turn the big bowl and the plate upside down, so that the pork belly and plums in the big bowl can be put upside down on the plate.