Pork belly 1 kg

250 grams of dried plum.

Proper amount of edible oil

Brown sugar 1 spoon

3 tablespoons soy sauce

Ginger right amount

Zanthoxylum bungeanum 8- 10

4-6 pieces of dried chilli.

Proper amount of onion

Soy sauce 1 spoon

How to buckle meat with plum vegetables?

Put pork belly in warm water, add ginger slices and onion segments, cook until it is cut off, remove and cool.

Mix light soy sauce, dark soy sauce and brown sugar into sauce. Spread sauce on all sides of pork belly, especially the skin side, and marinate it for a while.

Soak dried prunes in water for one hour, wash them and squeeze them dry for later use.

When the oil is heated to 30% heat, put the pork belly slices wrapped in sauce face down into the pot, fry them on low heat, and then cover them. The bursting of oil is very scary, so when I turn the meat over, I peel off the lid and put the shovel in to turn the meat over. Try to fry every side, the most important thing is the fried skin side.

Soak the fried meat in the broth to make the skin bubble.

Flesh with bubbles.

Cut the meat into 5mm thick slices. It will be thinner when burned white, so I stole it and cut it thicker.

Mix Jiang Mo, Zanthoxylum bungeanum, dried chilli and sliced meat with the sauce just cured, and marinate for 20 minutes.

Put the pickled meat slices into a steaming bowl with the skin facing down. Then spread dried plums evenly on the packed meat and compact it. Parents who like dried plums can put more, because dried plums are salty, so the sauce mixed with meat can properly control the salinity.

Steam in an electric pressure cooker for 20 minutes until the meat is soft and rotten.

Spread the dried plum vegetables to be steamed.

Cover the steaming bowl with a plate, quickly turn it over, remove the steaming bowl, sprinkle with chopped green onion, and buckle the meat with plum vegetables and serve.

Tips

It's best to turn the bowl over on the sink to avoid the soup from flowing out and soiling the countertop.

It is best to soak all the meat in the broth when the meat slices are foamed. I don't have any broth, so I'll find warm water temporarily to replace it.

When frying meat, you must be well protected to avoid being scalded by oil splashing.