Braised pork with pickled vegetables

Overview

How to cook Braised pork with pickled vegetables at home

Wash the pork belly and soak it in cold water for two hours to remove the blood; soak the prunes in advance to remove impurities and soak until soft
Add cold water, ginger slices, cooking wine, dried chili peppers, salt, and pork belly to the pot and cook until fully cooked and remove (add the salt when it is about to come out of the pot)
While the meat is still hot, spread soy sauce on the surface of the meat to color it, and let cool
Heat the oil in a pan and fry the pork belly skin until it becomes wrinkled
Add oil to the pot, stir-fry the prunes, add an appropriate amount of light soy sauce, stir-fry for about two minutes, and set aside
Cut the pork belly into large thin slices and put them into the bowl one by one
Add soy sauce, soy ginger slices, chives, and chili powder (you can omit it because I like spicy food, so I added a little more). Since the prunes themselves are salty, there is no need to add salt
Then add the fried prunes and steam for an hour and a half
The steamed pork belly can be placed directly on the plate