Ingredients: 5g pork belly, 1g plum, 1 red and green pepper each, a few slices of onion and ginger, 4 tablespoons of oil, 3 tablespoons of soy sauce, 3 tablespoons of soy sauce, several cloves of garlic, 2 star anise, 1 tablespoon of sugar and a proper amount of salt.

Practice:

1. Soak the plum vegetables for a while, then spread the leaves, wash them carefully, and then soak them for later use. Wash pork belly, add water, onion and ginger slices, 1 star anise, cook for 3 minutes, insert with chopsticks, and you can insert it. Remove and pour in soy sauce while it is hot, and soak well.

2. Heat oil in the pan, add pork belly, and fry for a while until the skin is shiny. Remove, cool and slice. The remaining oil in the pot is used to fry plum vegetables.

3. In the process of meat cooling, stir-fry plum vegetables. First, take out the dried plum vegetables, fry the remaining oil in the meat, add chopped garlic and small red pepper to saute until fragrant, pour in the plum vegetables and stir fry, add the remaining soy sauce from the first step, add 1ml of soy sauce, star anise, sugar and water, add appropriate amount of salt according to your own taste, and cover and stew for a while.

4. Cool the sliced meat, put it in a big bowl like a windmill, spread the fried plum vegetables evenly on the meat, and pour the remaining soup together. Steam in a steamer for 1-1.5 hours. Take out and pour out the soup.

5. Use a slightly larger deep dish to buckle on the big bowl, and turn it upside down quickly. Add a little starch to the decanted soup, heat it in a pot until it is slightly sticky, and pour it on the braised pork on the big plate.