Unhaired pork, washed and set aside. Wash the salt on the dried prunes, chop them up, and soak them until they are salty. (I can only buy this kind of dried plum.) Put water in the pot, add soy sauce, rock sugar, ginger, chives and star anise, stew the pork for 20 minutes, and skim off the foam. The cooked pork is stuffed with toothpicks, and then the four sides are evenly coated with dark soy sauce or soy sauce, and the water is drained (otherwise the oil will explode when fried). The oil in the pan is heated to 160 degrees. Methods: The dried plum was soaked in rice washing water for 12 hours in advance, then the small sand in it was washed clean with clear water, and then chopped.

Boil the whole pork belly in a cold water pot, skim the froth, add cooking wine (1 teaspoon, 5ml), and simmer 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 kitchen paper towels, 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 in the pan for about 3 minutes, then add the remaining cooking wine, white sugar and salt and stir-fry evenly. Put a proper amount of water (about 300ml) and chopped dried prunes into the pot, bring to a boil with high fire, then simmer for 30 minutes, and then pick out the green onion, ginger slices and aniseed. Put the pork skin of the pork belly in a big bowl, and then pour the dried plum vegetables and soup on it, so that the dried plum vegetables are evenly spread on the pork belly.

Boil the water in the steamer with high fire, then put the big bowl into the steamer and steam it with high fire for 30 minutes. Take the big bowl out of the steamer, turn the plate upside down on the big bowl, then turn the big bowl and the plate together, so that the pork belly and dried plum in the big bowl can be turned upside down on the plate.