Production method: 1, soak dried prunes in cold water until soft. If dried prunes are not used, just wash them several times and squeeze them dry.
2. Choose a piece of pork with skin and three layers of pork, use tweezers to clamp the remaining pig hair on the skin, wash it and put it in a cold water pot;
3. After boiling, skim off the floating foam, then add the onion, smashed ginger and a few pepper, change a little cooking wine to low heat, cover the pot and cook for about 30 minutes;
4. Cook until you use chopsticks to tie it down from the side of the meat, and no blood will come out to turn off the fire; 5. Take out the cooked pork belly, brush it with soy sauce while it is hot, let it dry for a while, then put a proper amount of cooking oil in the hot empty pot (the amount of cooking can be used at ordinary times), and then put the pork belly skin down in the pot with low heat;
6. Fry the skin until it is foamed and colored, so you can take it out. When frying the skin, be careful not to be scalded by the picked-up oil. I always stay away from it, and block the lid in front of me when viewing it;
7. Cool the fried pork belly skin upwards, and then cut it into thin slices;
8. Take two bowls or small pots, which can be divided into 2~3 bowls according to your food intake, and wrap each sliced meat with soy sauce;
9. Then put it in a bowl and put it face down into a page shape, and decide how much to put it according to your own food intake;
10. Wash and squeeze dried prunes with hard stems removed and put them on the meat slices for a layer; 1 1, pour a proper amount of soy sauce, a little white sugar (which is not sweet and fresh), cooking wine, thirteen spices (spiced powder) and salt into the soy sauce bowl just now, or add a little or no salt (depending on the salinity of the side dishes you put), and then mix 2 spoonfuls of cook the meat Tonga just now;
12, evenly pour the prepared juice on each bowl of dried plum vegetables, then put onion and ginger on it, put it in a steamer, boil it over high fire, and steam it over low heat 1 hour (or steam it in a pressure cooker, faster). You can cook more at a time, then take it out, cool it and put it in the refrigerator together with the bowls, and take it out without melting it when eating.
13. Steamed braised pork can be directly covered with a plate and turned over, or the soup in the bowl can be poured into the pot, then the braised pork is turned over to the plate, and then the soup in the pot is thinly thickened with a little starch.