Ingredients: Dried plum and pork belly.

Accessories: soy sauce, sesame oil, fermented bean curd, soy sauce, cooking wine, thirteen spices, sugar, chicken essence, etc.

Tools: dry cloth, fork, plate, bowl, pot.

1. Soak the dried prunes in proper amount of water for one hour, and then chop the prunes until they are soft.

2, pork belly, choose large pieces. Add water to the pot and cook for 20 ~ 30 minutes until seven layers are cooked. You can pick up chopsticks through it.

3. Put it in cold water to cool, take it out, dry it with a dry cloth, fork it on the surface of pigskin, tie many holes back and forth, and then spread soy sauce evenly.

4. Fry in the oil pan. Sticking the pigskin to the bottom of the pot, frying until brown, and turning over to continue frying. After both sides are golden, pick them up and let them cool for later use.

5. Stir-fry the plum vegetables while the meat is cold, add a spoonful of sugar and a spoonful of salt, stir-fry and shovel for later use.

6. Cut the chilled pork belly into 0.7 cm thick and put it in a bowl in two parts.

7, fermented bean curd into mud, pour in soy sauce, soy sauce, cooking wine, thirteen spices, sugar, chicken essence and mix well. Pour the juice evenly on the surface of the pork belly.

8. Then put the fried plum vegetables into the pork belly noodles for compaction. Put it in the electric pressure cooker, press the cooking button and put it on the plate when the time is up.