The process of making braised pork with plum is as follows:

1. Prepare the ingredients. Selected pork belly with skin.

2. Cut the scallion into sections and slice the ginger for later use.

3. Boil pork belly with skin in cold water, add scallion and ginger slices and cooking wine and cook thoroughly.

4. Drain the meat after it is cooked thoroughly.

5. Coat the skin with a layer of soy sauce while it is hot until the surface is dry.

6. Heat a proper amount of oil in the pan, put the pigskin down and fry it in the heated oil pan.

7. Fry until the pigskin is colored, and then take out after bubbling.

8. After cooling, cut into large pieces of meat with a thickness of 5-7mm and a length of 7-8cm.

9. Put the sliced meat into a container and add fresh soy sauce, oyster sauce, fermented milk, a little white wine and white sugar.

1. Wear disposable gloves in the kitchen, grab and mix evenly, and marinate for taste. (It can be put in the refrigerator overnight)

11. Put the marinated meat slices in a bowl evenly, with the skinned side at the bottom.

12. Soak the dried prunes in clear water for more than 2 hours, wash them until they are refreshing and light, and cut the soaked prunes into several sections for later use.

13. Squeeze the soaked plum vegetables dry and spread them on the meat; Then pour in the original soup of bacon, and steam in the pan for 2-2.5 hours (depending on personal taste, it will take longer if you like the meat).

14. When steaming, you can buckle a plate on the bowl to prevent water vapor from entering.

15. There will be some juice in the steamed meat.

16. Take out the steamed large bowl, put it in a place where it is not hot, hold the bowl with your hands, and gently pour the soup into the pot.

17. Add a spoonful of starch to the soup.

18. Bring to a boil with low heat and stir to make it less juice.

19. Cover the big bowl with a plate, buckle it with both hands instantly, and take off the big bowl to form a "meat-buckled" shape.

2. pour the sauce just cooked on the pork.

21. Sprinkle with shallots at last.