1. Prepare a bag of dried plums, pour it into a basin, and then pour it into hot water to soak it for about 1 hour.
Then prepare a piece of fresh pork belly with skin, heat the pot and turn down the heat. Put the meat directly into the pot and fry the pigskin for a while. You can rub the meat back and forth in the pot by hand, which can not only remove the fishy smell on the surface of pigskin, but also remove the pig hair remaining on the surface of pigskin. Finally, you can tan the pigskin. Wash the meat after branding.
Although the meat is burnt, it still smells like fish. Put the cut meat directly into the cold water pot, boil over high fire, cook for about 3 minutes, and turn off the fire. Take out the meat and wash it all.
3. After the meat is blanched, put the washed meat back into the cold water pot to cook. Then add onion and ginger slices, and then add star anise, cinnamon, geranium and red pepper. Add some cooking wine and stir. Cover the pot and cook over high heat, then turn to low heat for 20 minutes to let the meat taste.
Simmer on low heat for 20 minutes, add salt to the pot to taste, then cover the pot and simmer for 10 minutes. Finally, cook the meat until it can be easily pierced with chopsticks, and then take it out and cool it a little.
4. Pour a little more soy sauce into the dish, then put the meat in the dish and let the meat be evenly stained with soy sauce. Then use a toothpick to make a hole in the pigskin side. After finishing the hole, put down the pigskin and marinate for 10 minutes.
Pour more oil into the pot and turn down the fire. Fry the marinated meat and pigskin in a pot.
When cooking begins, there will be a crackling sound in the pot. In order to prevent oil from splashing on yourself and scalding yourself, it is safer to cover the pot and fry. When the sound of frying in the pot is not so loud, open the lid and turn the meat over to continue frying on the other side. Finally, turn off the fire when the meat is fried red. If you don't want to fry the meat so much, you can fry the meat until it is golden brown.
After the meat is fished out, prepare a pot of cold water, put the fried meat into a cold water pot, and soak the skin downward for about 10 minute.
After the meat is soaked, the surface is covered with tiger skin. Then cut all the meat into even slices.
6. Turn down the juice once. Add two spoonfuls of soy sauce, three spoonfuls of oyster sauce, one spoonful of salt and one spoonful of sugar to the bowl. Add some white pepper and mix well.
Then put the meat slices into the sauce bowl and dip them evenly. Then put the meat neatly in a bowl with the skin facing down.
7. Wash the soaked dried plums several times, and rinse all the dust and impurities in the dried plums. Then cut all the plum vegetables into pieces.
Pour some oil into the pot. When the oil is hot, add onion and ginger foam and stir-fry until fragrant; Add chopped plum and stir fry, then add a little water and stir fry 1 min, stir fry evenly and turn off the heat.
Spread the fried dried plums directly on the meat in the bowl and press them with a spoon.
8. Then put the meat bowl into a steamer and steam it. Cover the bowl with a plate when steaming to prevent water vapor from entering. Steam over high fire for an hour and a half, so that the taste of dried plums and meat can be completely blended.
Take out the bowl while it is hot after steaming. Pour the excess sauce into the frying pan and heat it. After heating, add some wet starch to the pot to thicken it. Turn off the heat when the soup is thick. Then turn the meat upside down and pour the freshly cooked sauce evenly on the meat. Sprinkle with chopped green onion and serve.
The color is red and attractive, the aroma is fragrant, the meat is soft and waxy, fat but not greasy, and the taste is unique, which makes people drool at first sight.