1. Cut pork belly into 10x10 cm chunks
2. Boil in a hot pot under cold water until 8 is mature (the chopsticks can be pierced through), then remove and drain and let cool for later use
3. Pour in light soy sauce, dark soy sauce, oil consumption, fermented bean curd juice and marinate for one hour
4. Dried plums are soaked in water in advance, and cleaned
5. Put the marinated pork belly into a frying pan, fry until the skin becomes golden brown and bubbling, remove and let cool
6. Cut into large slices, put in a large bowl of marinated meat, evenly coat with marinated meat juice, put the skin down neatly
7. Heat the pan and pour the oil, stir-fry with rock sugar, sauté the green onion, ginger, garlic and chili, add the dried plums and stir-fry them, put it on top of the sized meat, pour the marinated meat juice on top
8. Steam in the steamer for an hour and a half
9. Buckle on the plate
