Cooking Steps

1. 

   Step1:Wash the streaky pork. Blanch until it's broken (use chopsticks to pierce through without blood) and drain it. Put it aside and let the surface dry a little (some methods will apply soy sauce and color in this step. I don't think it's necessary at all

2. 

   Step2:Hot oil in a wide pot. Put the meat skin of streaky pork down into the oil pot. The oil temperature shall be such that when the meat is put into the pot, it will produce big bubbles

3. 

   Step3:Cover the pot (this is to prevent the oil from exploding) and fry until the skin is golden and foamy, then turn over and fry for a while. Till the color is all aroun

4. 

   Step4:Take out the drain. This close-up of the skin. There are many small bubble

5. 

   Step5:Cut the fried streaky pork into slices about 6mm thick (it's hard to cut flat when it's hot. It'll cut well when it's cool enough

6. 

   Step6:Put a piece of anise in the spare place of the bowl. Sprinkle 2 tablespoons of raw soy sauce, 1.5 tablespoon of Huadiao wine and 1.5 tablespoon of white sugar (soy sauce and dried vegetables are very salty, so I don't put salt. If it's not salty enough, add salt

7. 

   Step7:Rinse the dried vegetables with water. Add the remaining 1 tbsp of sugar and mix well. Spread it on the prepared meat slices (don't wash it for too long or soak it for a long time. Then it will be tasteless

8. 

   Step8:In fact, the final effect is to cover all the meat slices of dried plum vegetables (as shown in the picture), but because the previously written non fried version of dried plum vegetables is often asked only steamed dried plum vegetables. How about meat? So put an extra picture of step 7 to specifically show that there is meat under the dried plum vegetables. They steam together. Steam for 3 hours in a small heat or 11.5 hours in a pressure cooke

9. 

   Step9:Put it in another bowl or deep dish after steamin

10. 

    Step10:It looks like it's done. This time, it's the effect of direct deduction. The soup hasn't been thickened

11. 

    Step11:If you want to thicken the sauce, you can decant the soup in the bowl and return it to the pot and boil it separately before turning it in step 9. If you want to thicken the sauce or add starch water to thicken it, you can pour the thick soup on the meat. The effect is as shown in the figure (this is another time. It looks very dark under the light at night. The color is the same under the natural light)

12. 

    Step12:Finished product

13. 

    Step13:Finished product

14. 

    Step14:Finished product

15. 

    Step15: