#美菜头肉# Every time I take this dish to entertain friends who come to eat, they are always complimented by them, and I can’t wait to lick the plate clean. The most important thing for a good pork belly with plums is moderately fat and lean pork belly, as well as clean plums. Delicious is no doubt, but the trouble is also the truth. Wash the pork belly and boil it for 5 minutes to remove the blood. After picking it up, use a needle or toothpick to prick the pig skin (the denser the better), then color it with dark soy sauce, and fry it in the oil pan (because I eat it myself, so I use a deeper pan to pour more oil than usual) It's ok, not wasteful and not so greasy) After frying, put it in cold water to cool down and set aside. After soaking the plum cabbage, wash it thoroughly, fry it with a small amount of oil for fried pork belly, stir fry with soy sauce, salt, oyster sauce, a small amount of sugar, cooking wine, and a small amount of old soy sauce, and finally add water and simmer for 2-3 minutes. Load out. Slice the pork belly and arrange it with the skin facing the bottom of the bowl. Finally, cover the plum cabbage with the sauce and steam for 40-60 minutes on high heat (the time can be adjusted according to the amount). When finished, hold the plate close to the mouth of the bowl, pour the sauce into the pan, and flip it over immediately next to the plate. Add cornstarch to the sauce, top it off, add chopped green onion. The steps are a bit complicated. If you want to see the detailed step diagram, you can leave a comment below and let me know. Next time, I will give you an article step by step guide.