1. Tear and soak the plum leaves one by one, rinse them with clean water repeatedly, and cut into small sections for later use.
2. Put the pork belly into the pot and cook until 7 is mature (it is better to be pierced with chopsticks).
3. After draining the water, scrape the surface of the skin, and then use a toothpick to make holes on it (the denser the puncture, the better).
4. Spread salt first, then brush with a layer of maltose water (honey water can also be used).
5. Fry the skin down into the oil pan until the skin is golden brown.
6. Remove the oil and soak it in ice water for 4-6 hours.
7. Soak the pork belly until the skin is wrinkled, then drain the water and slice it.
8. Place the pork skin down into the bowl, and place the Mei Cai on top.
9. Mix a bowl of juice with light soy sauce, dark soy sauce, oyster sauce, and sugar.
10. Pour the juice into a bowl and steam it in an electric pressure cooker until cooked.
11. Just take out the undercut.
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