The production process of braised pork with pickled vegetables is as follows: 1. Prepare the ingredients.

Selected pork belly with skin.

2. Cut the green onion into sections and slice the ginger and set aside.

3. Put the pork belly with skin in cold water, add green onion, white ginger slices and cooking wine and cook until thoroughly cooked.

4. After the meat is cooked through, drain and take it out.

5. While hot, apply a layer of dark soy sauce on the skin until the surface is completely dry.

6. Heat an appropriate amount of oil in the pan, put the pork skin down and fry it in the hot oil pan.

7. Fry until the surface of the pork skin turns color and small bubbles form, then take it out.

8. Let cool and then cut into large pieces of meat 5-7 mm thick and 7-8 cm long.

9. Put the large slices of meat into a container and add fresh soy sauce, oyster sauce, fermented bean curd juice, a small amount of white wine, and white sugar.

10. Wear disposable kitchen gloves and mix evenly, then marinate to taste (can be placed in the refrigerator overnight) 11. Place the marinated large meat slices flatly in a bowl, with the skin side at the bottom.

12. Soak the dried plums in water for more than 2 hours and wash until they are refreshing and light in taste. Cut the soaked plums into several sections and set aside.

13. Squeeze out the water from the soaked pickles and place them on top of the meat; then pour in the original marinated meat soup and steam in a pot over water for 2-2.5 hours (depending on personal taste, if you like the meat softer, adjust the time

longer).

14. When steaming, you can place a plate on the bowl to prevent water vapor from entering.

15. There will be some juice in the steamed meat.

16. Take out the large steamed bowl and put it until it is no longer hot. Hold the bowl with your hands and gently pour the soup into the pot.

17. Add a small spoonful of starch to the soup.

18. Bring to a boil over low heat and stir until it becomes a sauce.

19. Cover the big bowl with a plate, turn your hands upside down instantly, and remove the big bowl to form a "buttoned meat" shape.

20. Pour the gravy you just cooked onto the pork belly.

21. Finally sprinkle with green onions.