1. Scrape the pork belly, wash it, cook it with clear water until it is only cooked, and take it out;

2. Spread the cooked skin with soy sauce evenly;

3. Stir-fry pepper, air-cool, and soak in rice wine to make Sichuan pepper wine;

4. Heat the wok on medium heat, put the oil in a slightly boiling state, fry the meat in the pot cover until it is silent, and take out and drain the oil;

5. Cut the drained and cooled meat into long pieces, each about 8 cm long and 0.5 cm wide, and put it in a bowl with the skin facing down to form a windmill shape;

6. Grind fermented soybean, garlic and fermented bean curd into paste, put them in a bowl, and add ginger slices, refined salt, soy sauce, Sichuan pepper wine and white sugar to make flavor juice;

7. Pour the prepared sauce into the meat, then put the whole bowl into a steamer, steam it with strong fire for about 40 minutes, then simmer it and take it out;

8. Wash plum vegetables and cut into pieces with a length of 3 cm and a width of 1 cm;

9. Mix the cut plum vegetables with white sugar and oil, put them on the meat, steam for 5 minutes, take them out and pour out the original juice;

10. Re-buckle the meat in the dish, boil the raw juice, and adjust the humidified starch into a thin sauce, and serve.