1. Material: 700g of pork belly and 0/00g of plum vegetables. Seasoning: 600g vegetable oil (actual dosage is about 60g), big oil 120g, chicken soup 100g, wet starch 10g, 20g sugar, 30g soy sauce, a little bean curd and a little garlic.

2. Cook the meat and soup together with low fire until 6 ~ 7 ripe, and take it out. Draw with soy sauce.

3. Pour the vegetable oil into a frying spoon, heat it to 70% to 80% heat, add the cooked meat, fry it until it is big red, take it out, and then rinse it thoroughly in clear water (the key link in making this dish is flowing clear water to no floating oil).

4. Cut the meat into large pieces with a length of 10 cm and a thickness of 0.8 cm, and put the skins into a bowl piece by piece.

5. Wash and chop the plum vegetables. Stir-fry a spoonful over high heat, pour in big oil, saute minced garlic, add plum vegetables and sugar, stir well, take it out and put it on the meat.

6. Use chicken soup and soy sauce to make juice, pour it into a meat bowl and steam it in a steamer for 40 minutes.

7. Pour out the original juice and re-buckle the meat of the dish. Thicken the raw juice with wet starch and pour it on the meat noodles.