1. Wash the meat in a pot under cold water, put the green onion, ginger, garlic, dried pepper, and star anise in the pot and cook for 30-40 minutes.
2. Put the fermented bean curd with red oil in the bowl and pour a little bit of oil. Add light soy sauce, dark soy sauce, sugar and appropriate amount of beer and stir well. If it is salty, you can taste it by yourself. If it is not flavorful, add some dark soy sauce or salt.
3. After the meat is boiled, remove it and put it in a large bowl, pour in the sauce that has just been adjusted, and massage it with your hands for five minutes. If there is more juice, you can directly put it in the bowl and soak for ten minutes.
4. Remove the soaked meat and place it on the drain rack to control the moisture to avoid scalding by oil splashing when it fries for a while.
5. Put a little more oil in the pan and heat until it is 40% hot. Put the meat and cover the pan and fry for 3-5 minutes on medium-high heat. Turn off the heat. Do not remove the lid. Continue to simmer until there is no popping sound. Watch out for burns when you are in trouble).
6. Let it cool or put it in water for a while, and then cut it into thin slices.
7. After cutting all of them, put them in the sauce of the meat and continue to stir evenly, and then soak for half an hour.
8. The dried plums are soaked in boiling water in advance, and the soaking is soft, especially the heels.
9. Cut the soaked dried plums into a bowl and set aside.
10. Put the oil in the pan and heat it up, add the minced garlic and star anise and fry the fragrant leaves.
11. Pour in the cut dried plums and stir-fry evenly, then pour in the juice of our marinated meat and continue to stir-fry evenly and turn off the heat.
12. Put the fried dried plums into a bowl of pork meat.
13. Use a shovel to press the dried plums and press them slightly, then steam them in a pressure cooker or electric pressure cooker for an hour, turn off the heat, and open the lid when the air is exhausted.
14. Don't turn over the steamed meat for now, pour the soup in the bowl into the pot, pour in a little starch, stir evenly and turn on the heat.
15. Use a larger plate to hold the turn over, pour the juice on it and sprinkle with a little chopped green onion to start eating.
