1, prepare some plum vegetables, some places are called dried plum vegetables, sprouts, etc., soak them in warm water for 2 hours, and then wash them. There is a lot of sand in plum vegetables, so be sure to wash them more, otherwise the taste will be affected.

2, prepare a piece of pork belly, pork belly should be used to make pork, and the front and rear leg meat can't work. Heat the wok, rub the pigskin on the wok, and take it out after it turns brown. If the pigskin is burned in advance, it will be more easily steamed. Wash the brown pigskin, put it in a pot with cold water, add onion, ginger and cooking wine and cook for 30 minutes, then take it out with chopsticks.

3. The coloring of the braised pork is very important. Pour some soy sauce and honey into a small bowl, stir well with chopsticks, brush each side of the cooked pork belly with a brush, and make some small holes with a toothpick, and marinate for 10 minute.

4. Pour some cooking oil into the pot, add pork belly when it is 50% hot, immediately cover the pot, turn to low heat, and let the meat fry for a while. After 2 minutes, turn it over with chopsticks, remove it after the surface is browned, and soak it in the soup of boiled pork for half an hour, and the surface of pork belly will be covered with tiger skin.

5. Take out the pork belly and drain it, and cut it into 7 mm thick pieces with a knife. If you like full taste, you can cut it into 1 cm thick. Mix the sliced meat with fresh soy sauce, oyster sauce, fermented milk, a little white wine and sugar.

6. After draining the plum vegetables, cut them into pieces. Heat the oil in the pan, add dried Chili peppers and stir-fry until fragrant, then add some light soy sauce and broth (or clear water) and turn off the heat for later use.