1. Prepare the ingredients! Soak the dried plum for 3 hours and rinse repeatedly.
2. Heat the pot, put the pork belly skin side down in the pot to make the skin brown.
3. Then blanch the pork belly with yellow skin on the kang, add green onions, ginger slices, and cooking wine.
4. For blanched meat, use toothpicks to make holes in the skin for easy coloring and flavoring.
5. Prepare a bowl of soy sauce and a bowl of honey.
6. Dip the meat with soy sauce and add honey to it.
7. Then put a small amount of oil in the non-stick pan, put the meat skin down and fry it. At this time, the oil will splash, quickly cover the pan and simmer on low heat for 5 minutes.
8. Then chop the washed dried plums, mince garlic cloves, dice ginger, prepare 3 to 5 red peppers, and two bay leaves.
9. Stir-fry the dried plums in a pot, add light soy sauce, cooking wine, salt, sugar, pepper, and a small amount of water.
10. Cut the fried meat into thin pieces, place the meat on a plate with the skin facing down, and place the fried plum on top of the dried vegetables, and steam it in a steamer over medium heat for 1 hour.
11. After it is steamed, put it upside down on another plate, and the fragrant meat can be eaten!
