1. Put sliced ginger, spring onion, cooking wine in the pot, and boil the pork belly into the bleeding water
2. Fish out the meat
3. When the meat is slightly cool, put dark soy on the skin to color
4. Add a little oil to the pot
5. Fry the skin down
6. Fry on low heat until there are small bubbles on the skin, out of the pan
7. Wash the dried plums and squeeze out the water
8. Cut the meat skin up to about 1 cm thin slices, and cut the meat skin down neatly
9. Seasoning sauce with salt, oyster sauce, ginger, cooking wine, sugar, soy sauce, and chili oil
10. Spread dried plums on the meat
11. Pour the sauce, put ginger and chili
12. Steam in the pot for 1 hour
Tips:When it comes out of the pot, use a bowl or plate to buckle on the steamed meat bowl, and buckle upside down.
