Step 1: Cut the pork belly into 2-2.5cm square pieces, put cold water into the pot, pour in an appropriate amount of cooking wine, bring to a boil over high heat, and cook for a few minutes to remove the blood foam.

Step 2: Rinse the prunes in advance and soak them in water to remove excess saltiness. The time should be slightly longer.

Step 3: Take out the blanched pork belly, put it into a pressure cooker, and add boiling water. Because the flavor needs to be cooked later, press it for 20 minutes until it is soft but not rotten.

Step 4: Put a small amount of oil in the pot and fry the sugar.

Step 5: When the sugar color is right, add the pork belly and stir-fry.

Step 6: Add a small amount of dark soy sauce to continue coloring, add soaked and squeezed dried plum vegetables, add or not add sugar according to taste.

Step 7: Add the broth used to press the pork belly until it is basically flush with the meat. Umeboshi has a salty taste, so use less or no salt.

Step 8: Bring to a boil over high heat, turn to low heat, cover and simmer for 20-30 minutes. Pay attention to the condition of the meat. If it is suitable, use high heat to drain the soup.