Braised Pork with Plum Cabbage

1. Soak Meigan cai in cold water in advance, clean them to remove sediment, squeeze out the water and cut them into pieces, and then continue to soak them in clean water

2. Take out and squeeze out the water for later use

3. After cleaning the pork belly, scrape and wash the skin clean

4. Blanch the pork belly in water and drain it

5. Apply an appropriate amount of light soy sauce and dark soy sauce, a little salt, and marinate for later use

6. Add an appropriate amount of oil to a wok, add sugar, and slowly simmer until the sugar color turns brown and brown. Then, fry the whole piece of pork belly with the skin facing down over medium to low heat

7. Slowly fry until the skin of the pork belly turns dark red and the edges of the meat pieces turn golden brown

8. Wash and slice scallions and ginger into sections, prepare all kinds of seasonings and wash thoroughly

9. When the pork belly has cooled slightly to a point where it is not hot to the touch, cut it into slices and place them in a round bottomed enamel pot with the skin facing down. Set aside for later use

10. Use the oil from frying meat to saut é all the seasonings until fragrant

11. Add Meigan cai and stir fry them until they are fragrant. Put less sugar and soy sauce

12. Cook over low heat for 5 minutes and select all the seasonings

13. Cover the fried Meigan cai on the meat

14. Add proper amount of water to the steamer, put the basin into the steamer, boil it over high heat, turn it to medium heat, and steam it for about 1 hour according to the soft taste of the meat

15. Out of the pot, pour out the soup in the basin, and pour the pork and Meigan cai into the bowl

16. Pour the original soup into the pot

17. Bring to the boil, add oyster sauce and soy sauce for seasoning, add starch, thin sauce and pour into a bowl.