The steps and tips for making braised pork with pickled vegetables are as follows: 1. Scrape off the skin of the meat, put it into a cold pot, and cook over high heat until it is cooked.

2. Take out and wipe off the water, then rub the soy sauce while it is hot.

3. Pour the oil into the pot and heat to 80%.

Add the pork belly skin to the pan and fry until dark red.

4. Cut the fried pork belly into long strips.

5. In a large bowl, add a little oil and rock sugar.

6. Place the meat slices in a bowl, skin side down.

7. Soak and wash the dried plums.

Add a little oil to the pot, pour the washed plums into the pot, stir-fry with light soy sauce and rotten milk, then turn off the heat.

8. Place the fried prunes on the meat and steam it in a steamer for 30 minutes until the meat becomes soft, or steam it in a pressure cooker.

Turn off the heat, take out the bowl with the meat, cover it with a disc, pour the juice, pour the bowl over the pan, heat over high heat, bring to a boil, boil until thick, pour in the meat and drain.