1. Skin pork is unhaired and washed for later use.

2. Wash the salt on the dried plum, chop it up, and soak it until it is salty (I can only buy this dried plum).

3. Put clear water in the pot, put the pork, add the light soy sauce, crystal sugar, ginger, chives and star anise, stew the pork for 2 minutes, and skim off the boiled foam.

4. Fill the hole with toothpicks, then evenly coat the four sides with dark soy sauce or soy sauce, and drain the water (otherwise the oil will burst out when fried).

5. The oil in the pot is heated to 16 degrees.

6. Put in the pork pieces and fry them with the skin down. Cover them with a pot cover for two minutes when they just go down (in case the oil explodes).

7. Let the fried meat cool for a while

8. Cut into 5~8 mm pieces of meat.

9. Heat the oil in the pan, add the dried prunes, stir fry, add a little sugar and light soy sauce to taste (try it not too salty).

10. Put the sliced meat with the skin facing down into a round bowl. Sprinkle a small amount of sugar and salt evenly to taste (it smells when it is marinated)

1 1. Then spread the fried dried plum vegetables on the surface. Compacted with a spoon

12. put cold water in the steamer, put the bowl on, cover the lid, and steam for 6 minutes on medium heat.

13. Put several slices of lettuce at the bottom of the plate. You can also scald another vegetable and put it on the bottom of the plate.

14. Pour out the steamed gravy and put it in a small bowl, then turn the meat bowl upside down.

15. You can see that the skin of the buckled meat is wrinkled.

16. Pour the steamed gravy back into the pot, add a little water starch, thicken it, and pour it on the meat noodles.