1. Soak the prunes overnight, wash several times to remove the sediment, cut the green onion into sections and slice the ginger for later use.

2. After cleaning the pork belly, add onion, ginger, cinnamon, star anise, and a few drops of white wine. Put it in a casserole, bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes. Take it out and spread a little while it is hot. Old soy sauce.

3. Apply a thin layer of oil to the pot, put the meat skin down into the pot, and fry slowly over low heat. Fry the meat on all sides until it turns golden brown and the fat overflows. Skim off the fat.

4. Put the soaked pickles into the pot, pour in the gravy from the cooked meat, add light soy sauce, a little salt, soy sauce and an appropriate amount of rock sugar to taste, and simmer over low heat for 15 minutes.

5. After the fried meat has cooled slightly, cut it into slices, with the skin facing down, evenly arrange it in the rice bowl, and put the pickled vegetables on top. Steam in a pressure cooker.

6. After 20 minutes, deflate the pot, filter out the steamed fat, then steam for 20 minutes. After steaming the meat, filter out the fat again, find a dish, and turn it upside down. That’s it.