Practice Dried plums are soaked in rice washing water for 12 hours in advance, then the small sand inside is washed with clear water and chopped.
Cook the whole pork belly in a cold water pot, skim off the floating foam, add cooking wine (1 teaspoon, 5ml) and cook for about 30 minutes until it is fully cooked, that is, chopsticks can be easily inserted into the meat. After taking it out, dry the moisture on the skin with a kitchen paper towel, apply soy sauce while it is hot, and then cut it into small pieces 3cm square.
Heat the oil in the pan over medium heat. When it is 60% hot, stir-fry pork belly, scallion, ginger slices and aniseed for about 3 minutes, then add the remaining cooking wine, sugar and salt and stir-fry evenly.
Put a proper amount of water (about 300ml) and chopped dried plums into a pot, bring them to a boil with high fire, then simmer for 30 minutes, and then pick out onions, ginger slices and aniseed.
Put the pork skin of the pork belly in a big bowl, then pour the dried plum vegetables and soup on it, and let the dried plum vegetables spread evenly on the pork belly.
Boil the water in the steamer with high fire, then put the big bowl into the steamer and steam for 30 minutes with high fire. Take the big bowl out of the steamer, put the plate upside down on the big bowl, and then turn the big bowl and the plate upside down, so that the pork belly and plums in the big bowl can be put upside down on the plate.