1. Dry plums are soaked in warm water.

2. Drain the water and pour it into the oil pan.

3. Add soy sauce, soy sauce, sugar and cooking wine and stir fry.

4. after frying, put it out for use.

5. Put ginger slices, onion knots and cooking wine in the pot.

6. Put the whole pork belly in and cook it.

7. Remove floating foam.

8. Cook for about 20 minutes and take it out.

9. Coat each side of pork belly with white wine, brown sugar and soy sauce, and then let it taste.

10, heat the oil to 70%, and add the salted pork belly.

1 1, fry until golden brown, and the pigskin should be fried until it is a little convex.

12, take it out and put it in water to cool, and wash off a little grease at the same time.

13, cut into thick slices of about 0.5 cm.

14, take a deep bowl, put two shallots at the bottom, and arrange the meat slices in the bowl with the skin facing down.

15, add ginger slices, soaked mushrooms, tsaoko and star anise.

16, spread dried plums and sprinkle with a little salt.

17, pour some wine and bacon sauce.

18, put into the pot and steam for about one and a half hours.

19, buckle a dish after steaming, and pour the steamed soup into the wok.

20. Turn the bowl upside down and buckle the meat on the plate.

2 1. Add starch to the soup in the pot and thicken it properly.

22. pour it on the meat.