1.
Wash the pork belly and boil it in cold water for 10 minutes. Add star anise and ginger cooking wine to the pot, remove the froth and let it cool, then put it in the refrigerator for about half an hour for easy slicing.
At the same time, soak the dried plums with hot water.
2. The frozen meat pieces are taken out and cut into 3-5 cm thick pieces for later use. Then mix the other ingredients to adjust the juice.
3. Each piece of meat is evenly dipped in the sauce and placed in a bowl piece by piece.
4. Wash the soaked dried plums three or four times to remove the residue and dirt, and drain the water. Put oil in the pot, stir-fry the green onion and ginger under the oil heat a few times, add the drained plum and stir fry for 2 minutes, then pour the remaining sauce.
5. The fried dried plums and vegetables are placed in a bowl with sliced meat, and steamed on the pot. I steamed it on medium heat for 40 minutes on gas.
6. Prepare a plate, buckle it upside down on the steamed meat bowl, turn it over quickly, and be careful that the bowl is hot.
7. Finished product.
Tips:1. Try to choose fat and lean pork belly with skin. I choose too much lean pork. Don't cut long strips like I did. It's best to cut wide strips.
2. The auxiliary materials I put in are the basis, and you can add them appropriately according to your taste.
3. Both electric rice cookers and pressure cookers can be steamed, depending on the actual situation to determine when needed
