What is a buckle bowl?

Buckle bowl is a kind of steamed meat, which is called in Chongqing, Sichuan. With the continuous improvement and development of buckle bowl, this cooking skill is no longer limited to individual areas, but has been derived from many areas. For example, western Henan buckle bowl, Shanxi buckle bowl, Henan buckle bowl and so on. Moreover, the content of the buckle bowl has also developed greatly, such as crispy meat buckle bowl, sauce meat buckle bowl, red lion buckle bowl and so on. The Wuyi buckle bowl method you mentioned is as follows: raw materials: pork belly 400g, plum 1 stick, onion 1 root, 2 slices of ginger, garlic 1 petal. Seasoning: 3 tablespoons of soy sauce, 1 tablespoon of sugar and cooking wine, 1 teaspoon of salt. Practice: 1. Wash pork belly and cut into pieces; Wash onion and cut into sections; Peel and slice ginger. Boil it in boiling water until it's almost done. Take them out. 2. Wash prunes, squeeze out water and cut into powder; Peel and chop garlic for later use. 3. Pour proper amount of oil into the pot and cook until cooked, saute minced garlic, add pork belly pieces and fry until golden brown, and take out. 4. Slice the pork belly after cooling, put it in a bowl, add dried plums, soy sauce, white sugar, cooking wine and salt, steam it in a steamer for 1 hour, and turn it upside down when taking it out.