1. Soak dried plums in warm water for 5 minutes
2. Pork belly in cold water pot
3. Add green onions, pepper and star anise to the pot
4. Add cooking wine, remove the froth after boiling, and cook until 80% of the pot
5. Put it in cold water to cool
6. Soy sauce on the surface
7. Toothpick hole
8. Pork belly at 50% oil temperature, deep-fry until the surface is golden and remove
9. Cut into 7mm thick slices, put the skin side down in a bowl
10. A little oil, add green onion and ginger
11. Add plum
12. Add light soy sauce, salt, sugar, and a little water
13. Put the pork belly on the surface
14. Steam for two hours
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