1. Soak the dried plums in water overnight, wash and chop them with a knife for later use.
2. Put the pork belly in a pot of cold water and cook for 3-5 minutes, then take it out.
3. Mix the syrup and soy sauce.
4. Spread a layer of white wine on the skin of the pork belly while it is hot, and brush with the syrup and soy sauce mixture when it is dry.
5. Put the oil in the pan to heat up, fry the pork belly with the skin down on a low heat until it becomes tiger skin color, take it out, and soak in the boiling water for 10 minutes (convenient for slicing).
6. Put the minced garlic and minced ginger in the frying pan, stir fry until fragrant, add dried plums and vegetables, stir fry, add a small amount of water, salt, chicken essence, and collect the juice over high heat.
7. Cut the pork belly into thin slices, brush each slice with red fermented bean curd juice, and place the skin down in a small bowl.
8. Spread the fried plums on the meat, put ginger and minced garlic on top, and steam in a steamer on medium heat for 2 hours (the longer the time, the better, not less than 1.5 hours).
9. After steaming, take it out and decan the soup in the bowl (the soup is mainly oil and salt, the meat and plum vegetables are already flavored, so there is no need for so much salt), buckle a plate on the bowl, turn it over, make the bottom of the bowl face up .
10. The soft glutinous plum meat is just fine!
Tips:Give me the reason for the first failure:
After the pork belly was sugar-colored, it was fried in a frying pan for more than ten minutes. The whole meat was basically not in the oil, and the moisture in the meat was fried dry. In the end, steaming would not be able to save the meat, and the meat was very hard. So don't fry, just use a little oil to fry the skin and color it.
