1. Material: 50g of dried plums, 50g of pork belly, 3g of dried peppers, 3g of star anise, 25g of onion, 20g of ginger slices, 25g of crystal sugar, 25g of yellow wine, 5g of light soy sauce 15g, 5g of light soy sauce, 2g of salt, 2g of chicken powder and a proper amount of water.

2. Cut the pork belly into pieces the size of mahjong tiles.

3. Dried plums swell when soaked in hot water.

4. Then, wash the soaked dried plums repeatedly to remove the sediment.

5, pork belly with cold water pot, and then the fire to boil, boiled for 5 minutes to remove.

6. Stir-fry the spoon over high fire, put a little base oil and stir-fry the star anise.

7. Then stir-fry the rock sugar until it melts into light amber.

8. Stir-fry the rock sugar to amber, then add the cooked and drained pork belly and stir-fry.

9. Stir-fry the meat until golden brown, and then add dried peppers, onions and ginger slices.

10, stir-fry onion, ginger and pepper, and then stir-fry dried plum.

1 1. Stir-fry dried plums until they are dry and fragrant, then cook them in yellow wine and stir them evenly.

12, then pour in soy sauce and stir well.

13, stir well, then pour in boiling water, cover the pot and stew for 40 minutes.

14. After stewing the meat for 40 minutes, collect the juice on high fire and sprinkle a little salt to taste.

15, add about 2g of chicken powder and mix well.

16, the soup can be cooked after it is collected.