1. Wash pork belly, add the minced 30ml cooking wine, a small handful of pepper, stir-fry chopped green onion, and sliced ginger
2. Add in water without meat and boil for half an hour
3. Ume dried vegetables are soaked in warm water
4. Take out the cooked meat and coat the skin with soy sauce
5. Pour an appropriate amount of base oil into the frying pan and cook until 50% of the heat. Fry the meat until the skin is blistered
6. Wash with warm water
7. Slice into two teaspoons of dark soy sauce, minced ginger, one teaspoon of salt, one teaspoon of chili powder, pepper, half a teaspoon of chicken powder
8. Mix well and marinate for ten minutes
9. Pour the dried plums and vegetables washed under a little oil in the pan, stir fry, add 1/3 teaspoon of salt and chicken powder to taste
10. Stir-fry for two minutes, remove and set aside
11. Put the pork slices, skin side down, into a bowl, and spread the fried dried plums
12. Steaming on the pot
13. Change to medium heat and steam for one hour
14. Take out the steamed meat and buckle it over
15. Finished product
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