1. Ingredients: 1,000 grams of pork belly with skin, 200 grams of pickled vegetables, 20 grams of soy sauce, and 100 grams of clear oil.

2. Cut the pork belly into 1cm thick slices, blanch them and wash them. Boil them in boiling water and remove them. Rinse away the foam. Put the dried prunes in a bowl and add the other ingredients. Assort the seasonings, place the meat evenly on the prunes, put it in a cage and steam for 30 minutes.

3. Boil a large piece of pork belly with skin, put it in and cook until it can be inserted with chopsticks, then take it out. Use a fork to prick small holes on the surface of the meat skin. The denser the pricks are, the better, so that the fried skin will be fluffy. Apply some dark soy sauce on the surface of the meat skin while it is hot.

4. Put a lot of oil in the pot and heat it until it is 70 to 80% hot (the green smoke on the oil surface spreads to all sides and the oil surface is calm). Put the whole piece of meat into the pot skin side down. fry. It is best to cover the pot with a lid to prevent oil from splashing out and causing burns. Turn the heat to low, fry the meat until brown, take out and drain the oil.

5. Soak the whole piece of meat with the skin side down in water until the skin is soft, take it out and drain the water.

6. Cut the fried meat into pieces, each piece is about 0.8 cm thick, skin side down, and arrange them in a bowl.

Wash the pickled vegetables, rinse them with sand, and chop them into small pieces. Heat a wok, fry the dried plum vegetables in a white pan (just don't put any oil), and take it out.

7. Take a small bowl, add two pieces of southern milk, sugar, dark soy sauce, light soy sauce, rice wine, star anise powder, salt, etc., mix well with a little water, adjust the flavor according to your own taste, put it in the pot Add oil, heat, sauté minced garlic, stir-fry pickles, pour the juice in the bowl and bring to a boil. After cooking, pour the meat into the bowl, put the bowl in the pressure cooker, and steam for about half an hour until the meat becomes soft and can be taken out.

8. Put a plate on the bowl, turn it over, pour out the juice in the bowl, blanch some vegetables around the edges, and take out the bowl. Add the juice to the pot and adjust the flavor, add some chicken essence, sesame oil, thicken a little thin gravy with water starch, pour it on the pork belly, and you're done!