How to cook braised pork with plum vegetables in the hotel?

The practice and steps of braised pork with plum vegetables are 1. Soak the plum vegetables for a while, then spread the leaves, wash them carefully, and soak them for later use. Wash pork belly, add water, slice onion and ginger, star anise 1 slice, cook for 30 minutes, and insert with chopsticks. Take it out while it is hot, pour in soy sauce and soak it. Heat oil in the pan, add pork belly, and fry for a while until the skin is shiny. Please use the lid as a shield in this process. Oil will explode when the skin is fried, so be careful not to burn it. Take out the cooled slices (please ignore my ugly sawing). The remaining oil in the pot is used to stir-fry plum vegetables. 3 in the process of meat cooling, stir-fry plum vegetables. First, take out the dried plum vegetables, stir-fry the remaining oil in the meat, add minced garlic and red pepper to stir-fry, pour in the plum vegetables and stir-fry, add the remaining soy sauce after pouring the meat in the first step, add 100ml soy sauce, star anise, sugar and water, add appropriate amount of salt according to your own taste, cover and stew for a while. 4 Cool the sliced meat, put it in a big bowl like a windmill, spread the fried plum vegetables evenly on the sliced meat, and pour the remaining soup together. Steam in a steamer for 1- 1.5 hours. Take out and pour out the soup. 5 Use a slightly larger deep dish to buckle on the big bowl and turn it upside down quickly. Add a little starch to the decanted soup, heat it in a pot until it is slightly sticky, and pour it on the big plate of braised pork. 6 Plum vegetables, also known as dried plums and dried mushrooms, are a specialty of Huizhou, Guangdong Province, and are also known as "Huizhou tribute dishes". Fresh plum vegetables in rural areas are made by drying, selecting and pickling. They are fragrant, neither cold nor dry, neither wet nor hot, and have a long-standing reputation. It is said that they are called "Three Treasures of Huizhou" together with brine chicken and Sufu. Mei Cai can be used not only as a single dish, but also as an ingredient to make braised pork, steamed beef and steamed fresh fish with Mei Cai. Braised pork with plum vegetables is made from pork belly and plum vegetables by boiling, frying and steaming. The color sauce is bright red, salty and delicious, the meat is soft and rotten, and the plum vegetable absorbs oil, which makes the pork belly fat but not greasy and absorbs the rich fragrance of the plum vegetable. This is a classic dish. 8 Look at this color.