Braised Pork with Plum Cabbage

1. Blanch the pork belly in boiling water, remove the floating residue, add scallions, ginger, and cooking wine, and simmer for 20 minutes.

2. After removing, evenly spread soy sauce on several sides and marinate with a little cooking wine for 15 minutes.

3. Add a little oil to the pot and fry the marinated pork belly with the skin facing down.

4. Fry until as shown in the picture, slice and cut into pieces as you like.

5. Cut the pork belly and place it in a large bowl for later use. (My finished product image is sliced, I forgot to take a photo, please forgive me)

6. Soak salty Meigan cai in warm water 2 hours in advance and thoroughly clean them. Heat up the wok and add oil. Stir fry the star anise and remove it. Add scallions, ginger, garlic, dried chili, cooking wine, sugar, soy sauce, and pickled vegetables. Stir fry.

7. Stir fry until the flavor is in.

8. Pour it onto the pre cooked pork belly, steam it in a pot over high heat and steam over low heat for 1.5 hours.

After steaming, place the plate and invert the meat on top.

10. Return the soup to the pot and thicken it, pour it over the pork belly, and the delicious finished product is taken out of the oven.