Main Ingredients

Pork belly

600g

Plumb vegetables

100g

Dried bamboo shoots

100 grams

Accessories

Ginger

1 piece

Light soy sauce

2 spoons

Dark soy sauce

4 spoons

Sichuan peppercorns

20 pieces

Aniseed

3 pieces

White sugar or honey

5 spoons

Steps

1. Put water and pepper in the pot , ginger, aniseed, cooking wine and bring to a boil

2. Put the whole piece of pork belly into the pot and cook for 20 minutes

3. Rinse the dried plums, vegetables and bamboo shoots repeatedly to remove the salt

4. Put oil in the pot, fry the cooked pork belly skin side down in the pot. (Be careful, the oil will splash out)

5. Cut the pork belly into 0.5cm slices Coat it with honey (dark soy sauce) and put it into a bowl

6. Heat the oil for fried pork skin, stir-fry the shredded ginger until fragrant, stir-fry the washed prunes, vegetables and bamboo shoots and cover it On top of the pork belly

7. Steam in a pot for more than 45 minutes (20 minutes in a pressure cooker is enough)

8. Place a slightly larger plate on the bowl, empty the juice and collect over high heat. Pour the juice over the meat! (If you want to eat it with juice, you can directly reverse it without empty juice)