1. The dried plums were soaked overnight in advance, washed, and drained for later use.
2. The pork belly is also cleaned and put in a wok with the skin facing down, and a little peanut is fried until the skin is golden.
3. Then add water to the wok, add pepper, star anise, bay leaves, dried chili, green onion, ginger, and dark soy sauce (for coloring) and bring to a boil.
4. After boiling, add the fried pork belly, cover the medium-low heat and cook for 25-30 minutes. Gently insert the bloodless water with chopsticks.
5. Drain it and let it cool. Use a knife to cut off the corners of the pork belly. Pack the pork belly pieces in a bag and freeze them in the refrigerator for 2 hours.
6. Chop the remaining corners.
7. Chop the plum vegetables and adjust the juice: Take a small bowl, take a piece of fermented bean curd, grind it with a spoon, add a little light soy sauce, oyster sauce, salt, chicken essence, sugar, add 30 ml of water and mix well (forgot to take the picture here) .
8. Put a little peanut oil in the wok, pour in the minced pork on the side and fry the meat, add the plum and stir-fry evenly, then pour in the adjusted sauce, stir-fry and serve.
9. Take out the frozen pork belly pieces, stand up the meat and cut into 0.5 cm thick slices on all sides with a knife ring, without cutting it in the meantime.
10. After being cut, it can be rolled up.
11. Then use a toothpick to tie the mouth firmly on the outer side, hold the meat in one hand, and slowly put the fried plums in the other.
12. It’s just like a tower, (I didn’t install it very well 😁).
13. Put clear water in the steamer to boil, put in the pre-installed swedish buckle, steam for 1.5 hours on medium and low heat, pour the juice in the dish, put the broccoli on the plate, and finally bring the juice to a boil in the wok , Use some starch to thicken, pour the juice on the 4D button and it's ready~0~.
