2. Wash the dried plums one day in advance and soak them in clear water (as much as you like) for later use;
3. Wash the pork belly and cut it into palm-sized squares for later use;
4, add salt, cooking wine, onion, star anise, pepper, put in the meat, turn to a small fire after the fire is boiled, until chopsticks can easily pierce the meat without bleeding. You can also cook in a pressure cooker for about 20 minutes, take out the meat, and put soy sauce on the pigskin to dry while it is hot;
5. After the pork belly is dried, one side of the pigskin is fried in an oil pan until the pigskin is dried and slightly burnt;
6, the meat is not hot, sliced as thin as possible, all cut into thin slices;
7. Take a deep bowl, put the skin of the meat slices towards the bottom of the bowl, put some prunes between each piece of meat, and try to hold a bowl (it looks better when buckled). After setting, try to cover the prunes with sugar, monosodium glutamate and soy sauce. Seasoning depends on everyone's personal taste.
8. Steam in a pot, turn to low heat for one hour or steam in a pressure cooker for 20 minutes.
9. After steaming, take another bowl to drain the juice first, then take a deep dish to buckle the steamed dried plum meat into the dish, and then pour the drained juice into the warrior meat.