1. The pork belly bought in the supermarket is cut into slices and washed. Soak the plum cabbage core in salt water for more than 2 hours
2. Soak in Pu'er tea for a while to get rid of greasy, put a small amount of water in the wok, put the pork belly in it, slowly force out the fat in the pork belly on a low fire, pick it up and set aside
3. Put light soy sauce, dark soy sauce, rock sugar, cooking wine in the dish, soak for a while
4. Arrange the colored pork belly neatly, and use the lard from the pork belly to fry the ginger and garlic.
5. Add the diced Mei Caixin and stir-fry for a while, and put the fried Mei Caixin on top of the pork belly
6. Cover with a suitable dish, steam for 1 hour on a medium-to-low heat, and serve after steaming.
