1. Wash the dried plums several times, then soak them in water
2. Put the pork belly in a boiling pot, add enough water to the pot, add some cooking wine, shallots, ginger slices, and dried chili, and cook for about 20 minutes until it is just cut off.
3. Wipe off the moisture on the surface of the pigskin and apply soy sauce to color it. And dry the surface
4. Take a bowl, add the unused dark soy sauce that has colored the skin of the pork belly, add sugar, light soy sauce, boiled white soup, white pepper, salt, and mix well!
5. Add oil to the pot, just touch the skin of the oil (not too much), and put the skin down and put it in the pot. At this time, the oil in the pot will splash all around, it is better to use the pot lid to resist it, or it is safer to cover the pot lid directly. (It is best to cover the pot directly)
6. Fry until the surface of the skin is browned, then remove.
7. Cut the pork belly into about 0.5 cm thick slices.
8. After cutting, put it in a container and put in the adjusted soy sauce seasoning. Let each piece of meat be covered with seasoning.
9. After wiping, put the skin side down and put them into the bowl one by one.
10. Add a little ginger and sauté
11. Add the dried plums that have been squeezed out of water. Fry the flavor, pour in the remaining seasoning juice of the marinated meat, stir-fry evenly. Taste a little taste. See if you need to add salt... It’s a little heavier to taste)
12. Put the dried plums in a large bowl of pork slices. Stuff it on all sides.
13. Put it in the pressure cooker, cover the lid, change the heat to low heat and press for 40 minutes after SAIC.
14. After being steamed, take it out and buckle upside down on the plate.
Tips:If you don’t use a pressure cooker, you can steam it directly in a steamer. It takes at least 1.5 to 2 hours.
