1. Wash the whole piece of pork belly, no need to cut into small pieces
2. Mei Cai, wash clean
3. Cut into fine grains
4. Pour clear water in the pot, add ginger and pepper, cook until 9 is mature (insert chopsticks into non-bleeding water) and remove
5. Drain the pork belly, with the skin facing up, and smear a layer of soy sauce on the skin
6. Put a little oil in the pan, put the skin down, and fry for a few minutes until the skin is a little bubbling. You can remove it as shown in the picture.
7. The oil for frying pork belly does not need to be poured out, just fry the plums and add a little light soy sauce
8. Stir-fried and serve
9. When the pork belly is not hot, cut it into 0.5cm small pieces
10. Spread a layer of light soy sauce on each slice of pork belly, put the skin down neatly into a deep dish
11. Spread a layer of fried plum vegetables on top of the pork belly, add water to the pressure cooker, put it on the shelf and steam for 40 minutes
12. Put the saucer on top of the original steamed meat saucer, and the meat skin is on top again
Tips:Mei Cai, light soy sauce, dark soy sauce are all salty, so there is no need to add additional salt, otherwise it will be too salty
