Ingredients: 1,000 grams of pork belly with skin, 200 grams of dried prunes (also called pickled vegetables).

Seasoning: 20 grams of soy sauce, 1000 grams of clear oil (approximately 50 grams consumed).

Method: 1. Scrape the pork skin clean, put it into a pot of cold water, cook over high heat until it is cooked, take it out and wipe off the moisture on the skin with a clean cloth, and apply soy sauce while it is hot. 2. Heat the pot, pour in clear oil, heat until it is 80% hot, put the pork belly skin side down into the pot and fry until dark red, take it out to dry, place it skin side down on the cutting board, cut into 7 cm long and 2 cm thick Make a large piece and cut it crosswise in the middle without cutting off the skin. 3. Arrange the meat neatly in the bowl with the meat side down, put the pickled vegetables on top of the meat, pour the soy sauce evenly, steam it in a steamer for about 30 minutes until the meat is soft and tender, take it out and put it on a plate.

Features: bright red color, crispy meat, fragrant taste, fat but not greasy