Plum Braised Pork Belly

Soak dried plums in boiled cold water ahead of time, until the water turns yellow;

Cut the pork belly into chunks with alternating fat and lean layers, boil water in a pot, add ginger and garlic sprout, simmer for five minutes, and then take it out and put it in a bowl for later use;

Heat the pan with cold oil, add rock sugar to melt (if unavailable, white sugar can also be used), stir-fry until caramelized;

Add braised pork, star anise, cinnamon stick, light soy sauce, dark soy sauce, and a small pinch of salt, stir-fry for two minutes;

Pour in the soaked plums (add the soaking water as well), cooking wine, and red wine (if red wine is unavailable, add water) until the liquid almost covers the pork;

Cover the pot and simmer for fifteen minutes (adjust the time as needed);

Aromatic and flavorful, serve in a bowl and sprinkle some chopped green onions. A bowl of sweet and sour plum braised pork belly is ready!