The buckle in the meat buckle refers to the process of covering the meat upside down in the bowl when it is steamed or cooked.
1. Wash the whole piece of pork belly with skin and cook it in boiling water until it can be inserted into chopsticks and taken out.
2. Stick a toothpick into a small hole in the pigskin, the denser the better, so that the fried skin will be fluffy, and put some soy sauce on the surface of the pork skin while it is hot.
3. Put a lot of oil in the pot, burn it to 70% to 80% heat, put the whole meat skin down in the pot and fry it, turn it down, fry the meat skin and remove the oil.
4. Soak the whole piece of meat with the skin down in water until the skin is soft, take it out and drain it.
5. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down, and arrange it in a bowl.
6. Wash the plum vegetables, heat the wok, add the plum vegetables, and dry-fry the plum vegetables without oil.
7. Make a soup according to your favorite taste. If you like sweet, you can add a little more sugar. Put the plum vegetables at the bottom of the bowl, arrange the meat on it in order, and pour the soup.
8. Add water to the pot and bring to a boil. Add plum vegetables and buckle the meat and steam it for 30 minutes.
9. Take a clean plate, stick it to the plum vegetable and buckle the meat. Turn the bowl upside down and buckle it in the plate, and the plum vegetable will buckle the meat successfully.