Braised pork with plum dishes should be regarded as Hakka dishes in Guangdong, but they are so delicious that they spread all over the country and are widely loved by everyone.

ingredients: 25g-3g of pork belly, 1g of dried plum, 2 tablespoons of beer, half root of onion, 3 slices of ginger, 2 pieces of star anise, 3 slices of fragrant leaves, 1 tablespoon of white pepper, 2 tablespoons of starch, 1 tablespoon of sugar, 3 tablespoons of soy sauce, 2 tablespoons of soy sauce and 3 tablespoons of cooking wine.

Practice:

1. Put the pork belly in a cold water pot, add 3 slices of ginger, 3 slices of fragrant leaves, 2 star anise, 3 tablespoons of cooking wine and onion, and boil over high heat for about 3 minutes. Chopsticks can easily penetrate the pork belly.

2. Take out the pork belly and remove the ribs when it is not hot.

3. Soak 1g dried prunes in cold water for 45 minutes and wring them out for later use.

4. Take a plate, pour 2 tablespoons of soy sauce, add the cooked pork belly, evenly spread the soy sauce, and use a needle or toothpick to make a small hole in the pork belly skin (to make the pork belly more tasty).

5, pork belly skin down, let stand for 1 minutes, put one side of the skin up, and dry the soy sauce on the surface of the skin.

6. Turn on a small fire, pour oil into the pot (the amount can be even with the meat), put the pork belly skin down, cover it with a small fire and slowly fry for 3 minutes (be sure to cover the pot cover in time to avoid splashing hot oil).

7. Take out the fried pork belly, slice it while it is hot (don't completely cut off the bottom), and keep the bottom oil.

8. Add 1 tablespoon of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of beer, 1 tablespoon of sugar and 1 tablespoon of white pepper to the bowl, mix well to make a sauce, and brush it on the surface of the pork belly and each slice.

9. Stir-fry a little shredded ginger with base oil, add the dried prunes and stir-fry evenly, then pour in the remaining sauce, and simmer for a while.

1. Put the pork belly skin down in a deep bowl, then spread the fried dried plum vegetables on the pork belly, flush with the bowl mouth, and press it tightly.

11. When the water in the steamer boils, put it in the steamer and steam it for 1 and a half hours on low heat.

12. Take it out, pour the excess soup from the bowl into a wok, bring it to a boil with low heat, and add half a bowl of starch water to thicken it for later use.

13. Take a plate, cover it on the bowl, turn it over quickly, invert it in the plate, and remove the bowl.

14. pour the thickened soup and sprinkle with chopped green onion.