Tianjin's traditional method of meat deduction

750g pork belly and100g prunes.

Seasoning, salad oil, salt, star anise 1 block cooking wine,15ml light soy sauce, 30ml light soy sauce,10ml water starch, 2 cloves of garlic and 5g of sugar.

The practice of forbidding eating meat

1. Soak dried plums in clear water for 5 minutes, then rinse repeatedly until there is no sediment, break star anise into small petals, and chop garlic.

2. Wash the pork belly, cut it into large pieces and cook it in a pot until it is 80% mature. Take out the pork belly, put a layer of soy sauce on the skin while it is hot, and tie many holes in the skin with bamboo sticks.

3. Dry the water on the pork belly, put it in the oil pan, fry until golden brown, with the skin facing down, and take it out after the skin bursts.

4. Soak the fried pork belly in cold water, and then cut it into thick slices of 1cm respectively.

5. Pour a little oil into the pot, add star anise and minced garlic, stir-fry over low heat, add dried plums, add cooking wine, soy sauce, sugar, salt and a little water, and cover the pot and cook for 5 minutes.

6. Put the pork belly in a bowl with the skin facing down neatly, put the cooked dried plum on it and steam it in a steamer for about 2 hours.

7. Take out the braised pork with plum vegetables, cover it with a plate, press the upper and lower bowls and plates with both hands, turn the plate over quickly, and the braised pork with plum vegetables will be buckled in the plate, then pour the excess soup into the pot, thicken it with water starch and pour it on the braised pork.