Raw materials: pork belly, plum vegetables, broth (bone soup), oil consumption, star anise, ginger slices, water starch, minced garlic, oil consumption, refined salt, sugar, soy sauce and chicken essence.

Exercise:

1. Wash dried plums and soak them in clear water for 30 minutes. Add ginger slices, star anise and water to the pot and bring to a boil. Boil pork belly for 30 minutes, then take it out and drain it.

2. Sauce: Take a small bowl and add broth, oil consumption, refined salt, sugar, soy sauce, soy sauce and chicken essence.

3. Put the oil in a hot pot, add the boiled and drained pork belly, and fry the pigskin into golden brown. Then pour in soy sauce, add some water color, cover the pot and stew 1 minute.

4. Take out the pork belly, cut it into pieces of about 1 cm, and put the cut pork belly skin down in a bowl.

5. Wash the pan, heat the oil, add minced garlic and Jiang Mo and stir-fry until fragrant. Heat the sauce, then add the washed and soaked plum vegetables, stir well and cook for 5 minutes on low heat.

6. Cover the fried plum with meat and steam in a steamer for about 1 hour.

7. Cover the steamed plum bowl with a plate, drain the juice from the steamed vegetable bowl into another small bowl, and then add appropriate amount of broth, chicken essence, sugar, oil consumption and a little refined salt according to personal taste.

8. Then press the bottom of the plate and bowl with your hands, quickly turn it over and take out the steamed bowl. The braised pork with plum vegetables is half done.

9. Pour in the prepared soup, and add water starch and soy sauce after boiling. When the soup is a little thicker, it is delicious when poured on the braised pork with plum vegetables.

Tips:

Features: the meat is soft and rotten, fat but not greasy, and the plum vegetables are rich and fragrant.