Pork belly with skin 1000 g dried plum vegetables 200 g soy sauce 20 g clear oil 100 braised pork production method Take pork belly, cut it into pieces with a thickness of 1 cm, blanch it in boiling water, then pick it up, rinse it off and wash off the floating foam. Put the dried prunes in a bowl, add various seasonings, evenly put the meat on the dried prunes, steam in a cage for 30 minutes, then buckle the pork belly with the skin and cook it in boiling water for later use. The smaller the hole, the better, so that the fried skin will be fluffy and hot. Put a lot of oil on the skin surface of the soy sauce pot and heat it to 70% to 80%. The smoke on the oil surface spread in all directions. Put down the skin of the whole meat and fry it in the pot. It is best to cover it with a pot cover to prevent oil splashing and scalding. Turn it down and fry the skin. Take it out and drain it. Soak the whole skin in water. Take out and drain. Cut the fried meat into pieces about 0.8 cm thick. Arrange the plum vegetables in a bowl, wash the sand, chop it up and heat the wok. The white pot is fried dried plum vegetables without oil. Take out a small bowl, add two pieces of milk sugar, soy sauce, soy sauce, rice wine, star anise powder and salt, and mix well with a little water according to your taste. Put garlic in a wok, stir-fry plum vegetables, pour the juice from the bowl into a bowl with meat, and steam the bowl in a pressure cooker for about half an hour until the meat is soft. Take out a plate and buckle it in the bowl. Pour the juice out of the bowl and scald some vegetables around.