Pork belly 500g dried plum 150g

Steps of burning meat with delicious but not greasy dried plum vegetables

1.? Dried prunes should be soaked at least 15 minutes in advance.

2.? Pork belly is cut into small pieces. I don't like to cut pork belly into large pieces when I cook this dish. Personally, I think it's better to cut pork belly into small pieces so that dried plum vegetables and meat can be better blended. And pork belly must be a little fatter, because dried plum vegetables are very oil-absorbing, and more importantly, this dish is not so delicious without oil. I use black pork, so it's fatter, but it's really delicious.

3.? Heat the pan and put the oil in. Add ginger slices, cinnamon and star anise rock sugar and stir-fry over low heat.

4.? When the rock sugar melts, pour in the meat. I didn't blanch the meat, which is not a big problem.

5.? Stir-fry the meat until the surface is colored with rock sugar, then pour in cooking wine, soy sauce and soy sauce, and continue to stir-fry until the color is even.

6.? Then the dried prunes are squeezed dry by hand and put into the pot.

7.? Continue to stir fry, you can add some fish sauce at this time. Stir-fry evenly, add water to cover the vegetables, turn to low heat and start simmering. Turn it over several times in the middle to make the dried plum vegetables and meat blend more fully.

8.? Wait until the water slowly dries up, not too dry, and you can eat it on a plate.