1. One pound of plum blossom meat, appropriate amount of sugar, 1/2 spoon of dark soy sauce, two spoons of light soy sauce, 1/4 spoon of pepper, a small amount of salt, two spoons of 52 degree white wine, and two slices of ginger. Three slices.

2. Cut the pork belly into large pieces, put the seasonings together and smear the pork belly, then marinate it for a while, because the white wine is super fragrant.

3. When using a rice cooker, just use the cooking program, but during this process you need to observe whether there is focus. You can add an appropriate amount of water in advance (a small bowl and a half bowl of water).

4. Pour some oil into a non-stick pan and fry the meat on both sides until golden brown, then add the remaining marinade juice. Cook over low heat for 30 minutes, checking to see if it is burnt halfway through. If the juice is too little, add some water (a small bowl is about half a bowl).

5. The cooked state means a lot of oil is cooked, and there should be no water left, only oil and sauce.

6. Slice and serve on a plate, then pour a little soul juice into the pot.