Practice: 1.

Add water to the pot and cook the pork belly in cold water until it is just cooked. 2.

Pick up the cooked pork belly, cut it into large pieces and dry it. 3.

Stick a toothpick on the skin of cooked meat, and then coat it with soy sauce and honey. 4.

Add an appropriate amount of oil to the pot, heat it to 80% heat, and fry the skin of pork belly in the pot. 5.

Deep-fry pork belly until the surface is brown. 6.

Soak the fried meat in cold water until it gets cold. 7.

Cut the cold meat into thick slices. 8.

Then put the cut skin in a big bowl. 9.

Prepare sweet plum vegetables. 10.

Chop the plum vegetables and soak them in clear water for a while. 1 1.

Heat the pan, without oil, and stir-fry the plum vegetables in the pan. 12.

Add some water, soy sauce, soy sauce, rock sugar, salt, ginger, star anise and so on. Cook for a while and then simmer for a while. 13.

Pour the cooked plum vegetables and juice into a large bowl and cover with meat. 14.

Add water to the pot and bring to a boil. Steam the braised pork in a pot 1 hour. 15.

Steam the pork, pour out the soup and put it on the plate upside down. 16.

Put the soup back into the pot, thicken it, and then pour it on the braised pork. 17.

Braised pork with plum vegetables is delicious. Tips for braised pork with plum vegetables 1. The skin of braised pork should be perforated to make it more tasty, and the perforated skin tastes better after frying. This time, the pork was fried without a lot of oil, which was easier to control and saved some oil. When frying meat, the oil temperature should be high, so that the oil will not explode. When the oil temperature is low, the oil will splash. 4. When the pork skin is fried to brown, the restaurant will cut off a layer of surface to look good. Don't waste it at home, just scrape it off with a knife.

The answer comes from China Food Network official website.