1. Soak the dried plums in water for 30 minutes and rinse them repeatedly until there are no impurities in them.
2. Pork belly in cold water, skim the bleeding foam, boil it for 15 minutes and turn off the heat, remove it and wash it with hot water, let it cool and prepare for slicing.
3. Pour the fermented bean curd, dark soy sauce, light soy sauce, cooking wine, and white sugar into a bowl, stir well, and wait until the pork belly cools thoroughly for later use.
4. Cut the pork belly into thin slices, evenly cover the sauce, prepare a round bowl, spread the meat on the bottom of the bowl, don't throw the remaining sauce, save it for a while.
5. Squeeze the dried plums with water, put oil in the pot, stir-fry the green onion, ginger and garlic, and stir-fry the dried plums over medium heat for 3 minutes. Pour the remaining sauce of the pork belly into the pot and collect the juice over high heat.
6. Put the dried plums in a bowl of pork belly and compact them.
7. Steam it on high heat for one hour, then change to medium heat for one hour and turn off the heat. Prepare a plate, buckle the pork belly just out of the pot on the plate, fast, and then sprinkle some chopped green onions to eat!
