1. Wash the pork belly, shave the hair on the skin, cook the cooking wine and ginger slices in a pot under cold water for 30 minutes.
2. Use a toothpick to pierce the skin of the cooked pork belly (the whole skin is pierced)
3. Pour the dark soy sauce in the bowl, put the pork belly in it, wrap all the dark soy sauce on all sides, put the chopsticks flat on the bowl, rack the pork belly to dry
4. I soaked the dried plum for 3 hours in advance, washed it several times, wringed out the water and set aside
5. After the pan is heated, give it more oil (more oil than usual), put the dried meat in the pan with the skin facing down, cover the pan, fry on low heat, fry it and serve it, slice it (this Forgot to take pictures), put sugar, marinade, and ginger (seasoning) in a bowl with soy sauce
6. Use a pan for frying pork belly, chopped green onions and chopped onions, and stir-fry evenly
7. Add dried plums, stir-fry evenly, add seasonings, add some water, and stir-fry evenly
8. Prepare a large clean bowl, put the sliced pork belly with the skin side down into the bowl, then add the fried plum and dried vegetables, and steam for 25 minutes in a pressure cooker (this is also not photographed)
9. After steaming, simmer for 5 minutes. When you take it out, put the steamed soup into a clean bowl, and then pour it out with a plate. That's it, the meat is on the top and the dried plums are on the bottom.
10. The poured soup is added to the wok and mixed with starch water to make it evenly viscous, and then pour the soup back to the plate where the meat is attached. (I didn’t take pictures of this). I made a lot of oil. It may be that after frying the pork belly, the oil in the pan was not picked up, and the dried plums were fried directly, and a little sesame oil was added to the seasoning of the fried plums. This extra oil fried cabbage was very delicious
