Dried prunes and pork belly.

Star anise 2 rock sugar 1 stick

6 slices of ginger and 2 cloves of garlic.

2 tablespoons soy sauce

Steps to buckle meat with ultra-simple version of plum vegetables

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2. Soak dried prunes in water in advance for about half an hour and wash them. Heat the wok, add some oil, stir-fry the ginger slices and garlic for one minute, then pour it out, spread it evenly on the meat, and pick out the ginger slices and garlic.

3. Cover the cooked meat with a plate, steam it in a steamer for 2 hours, then pour out the soup, pour the meat upside down on the plate, pour the soup on the meat, and you can eat it.