Ingredients for making braised pork

Pork belly 700g

Prune150g

Soy sauce 15g

45 grams of soy sauce

30 grams of malt water

20 grams of yellow sugar (you can use rock sugar without yellow sugar)

Exercise:

1. Mix 15g light soy sauce, 45g dark soy sauce, 30g mash water and 20g brown sugar, and mix all the materials evenly to make a bowl of sauce.

2. Cook the pork belly in a pot until it is fully cooked. You can put some spices, onions, ginger and garlic to remove the fishy smell.

3. Take out the cooked pork belly, put it in a big bowl, and evenly spread the seasoning juice on each side of the meat; If you have time, you can marinate each side 15-20 minutes, and keep the extra seasoning juice for later use.

4. Reduce the fire to 30% of the oil temperature, put the skin down into the oil pan, and slowly fry until the pigskin is golden brown, about 5 minutes.

5. Cut the fried meat into 8 mm thick pieces and put them neatly at the bottom of the bowl for later use.

6. Soak dried plums in water 1 hour, and it's almost ready. This step can be done first. The soaked dried plums are repeatedly washed and drained. Pour oil into the pan, stir-fry ginger and garlic, stir-fry dried plums, and stir-fry the remaining seasoning juice.

7. Spread the fried dried plums in a meat bowl and compact them.

8. Transfer the whole bowl to an electric pressure cooker and steam for about 30 minutes. Take the steamed meat out, buckle another plate or bowl and turn it over quickly.

9. Meat buckle is completed.