The way to make braised pork with plum vegetables is authentic Sichuan style: First, soak the plum vegetables and clean them, because the plum vegetables contain sand and salt, so they need to be cleaned to remove impurities and salt to facilitate the flavor; before processing the pork belly If you are in a restaurant, you should first take the pork belly to a hot pot to remove the hair and smell of the skin, then wash it with clean water, add green onion knots and cook for 45 minutes until a chopstick can be inserted through the meat, which means the meat is cooked. Then take out the cooked meat and smear it with dark soy sauce on the skin while it's hot. The skin of the meat should be facing down to make it easier to make it look like Picheng tiger skin. Put the fried meat into cold water to make the skin crispy and crispy. Fluffy; then cut the pork belly into 0.5 cm slices, then add salt, monosodium glutamate, soy sauce, rice wine, oil and stir evenly to fully absorb the flavor of the meat; then mince the garlic, heat the pot, and then process the plum vegetables and plums Drain the water from the vegetables, sauté the minced garlic, add the plum vegetables, add an appropriate amount of salt, MSG and sugar to taste. After frying, you can put it out and set aside. The last step is to put it on the plate. Arrange the pork belly neatly in a suitable bowl, and then turn it over. Add the pickled vegetables, steam them for 1 hour, then turn them upside down when ready to eat. Friends who like chopped green onions can also add an appropriate amount of chopped green onions on top and garnish with them.