Plum cabbage is a classic Chinese dish that is very popular especially in the Guangdong and Fujian regions. This dish is distinguished by its unique aroma, the softness of the meat, and the deliciousness of the plum vegetables. Here are the steps to make the plum cabbage button pork::
Material:
Pork belly: 500 grams.
Umeboshi (plum cabbage): 150 grams.
Ginger: a few slices.
Garlic: a few cloves.
Soy sauce: to taste.
Dark soy sauce: To taste.
Sugar: to taste. Cooking wine: to taste.
Oil: to taste. Salt: to taste.
Star anise: 1-2 pcs.
Water: to taste. 
Steps:
1.*Preparation materials**: After the pork belly is bought, wash it with water, soak the plum vegetables in water in advance, remove the excess salt, and chop them for later use.
2.*Blanching meat**: Put the pork belly in a pot, add cold water, put in a few slices of ginger and cooking wine, skim off the foam after boiling over high heat, cook for another 5-10 minutes, remove and rinse with cold water.
3.*Meat Cutting**: Cut the blanched pork belly skin side up into slices about 2 cm thick, being careful not to cut it.
4.*Marinated**: Coat each slice of meat with soy sauce, dark soy sauce, a pinch of sugar and cooking wine and marinate for more than 20 minutes.
5.*Fried meat**: Put oil in the pan, put the pork belly skin down in the pan after the oil is hot, slowly fry over low heat until the meat skin is golden and crispy, remove and drain the oil after frying.
6.*Stir-fried plum vegetables**: Leave a little oil in the pot, add garlic and star anise and stir-fry until fragrant, then add the soaked plum vegetables, stir-fry evenly, you can add a little sugar and soy sauce to taste.
7.*Button the meat**: Put the fried pork belly skin down in a bowl, and spread the fried plum vegetables on top of the meat.
8.*Steaming**: Place the bowl with the pork belly and plum cabbage in the steamer and steam over high heat for about 1-2 hours until the pork belly is very soft.
9.*Out of the pot**: After steaming, pour out the soup in the bowl for later use, buckle the bowl on the plate, and slowly lift the bowl to make the meat and plum vegetables take on the shape of buttoned meat.
10.*Pouring sauce**: After boiling the soup poured before, pour it on the buttoned plum cabbage button meat.
The flavor of the plum cabbage button meat is delicious, the meat is soft and rotten, and the salty aroma of the plum cabbage and the fat of the meat are blended together, and it is a very home-cooked dish that goes well with rice. Serve it with a bowl of white rice and enjoy the unique charm of this dish.