2. Take pork belly and cut it into pieces with a thickness of 1 cm, blanch it, blanch it in boiling water, then pick it up, wash the floating foam, put the dried plums in a bowl, add various seasonings, evenly put the meat on the dried plums, and steam it in a cage for 30 minutes.
3, a large piece of pork belly with skin, boil water, put it in and cook until you can insert it with chopsticks and take it out. Make a small hole in the skin surface with a fork. The denser the holes, the better, so that the fried skin will be fluffy. Rub some soy sauce on the skin while it is hot.
4, put a lot of oil in the pot, burn to 70% to 80% heat (the smoke on the oil surface spreads in all directions, and the oil surface is calm), put the whole piece of meat in the pot and fry it. It is best to cover it with a pot cover to avoid oil leakage and burns. Turn off the heat, fry the skin, remove and drain the oil.
5. Soak the whole piece of meat skin face down in water until the skin becomes soft, take it out and drain it.
6. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down and arranged in a bowl.
Wash plum vegetables, wash them with sand, and chop them. Heat the wok, stir-fry dried plum vegetables in a white pot (that is, without oil), and serve.
7. Take a small bowl and put two pieces of milk, sugar, soy sauce, soy sauce, rice wine, star anise powder, salt, etc. Mix well with a little water, adjust the taste according to your own taste, put oil in the pot, heat it, saute garlic, stir-fry plum vegetables, pour the juice into a bowl and boil it. After cooking, pour the meat into a bowl and steam the bowl in a pressure cooker for about half an hour until the meat is soft and can be taken out.
8. Buckle a dish on the bowl, turn it upside down, pour the juice out of the bowl, scald some dishes around the edge, and take out the bowl. Add some chicken essence, sesame oil and water starch and pour it on the braised pork. You're done!