1. Soak the Mei Cai in cold water for 30 minutes, wash it and squeeze out the water.
2. Stir in a pot over medium heat for a few minutes, serve and set aside.
3. Add water to the pot, add pork belly, green onion, and ginger slices.
4. Bring to a boil to remove the scum, and cook for another 20 minutes on low heat.
5. Remove it while it's hot, and smear an appropriate amount of soy sauce on the surface of the pork belly.
6. Heat the wok with a little oil, put the pork belly into the pan with the skin down, and fry until the skin is colored and out of the pan.
7. Cut the processed pork belly into slices, add 30 grams of columnar sauce, 15 grams of light soy sauce, 10 grams of oyster sauce, small pieces of red fermented bean curd, 10 grams of sugar, 10 grams of butter, and a small spoon of salt.
8. Take another bowl to lay out the meat slices, spread the fried plum and vegetables on top, and pour in the remaining meat sauce.
9. After the water boils, put it in a steamer and steam on a medium-low heat for about 1 hour.
10. Take a plate and cover it upside down on the bowl.
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