1, prepare some plum cabbage, some places called dried plum cabbage, sprouts, etc., put it into warm water to soak for 2 hours, soak it softly and then wash it. There is a lot of sand in the prunes, so be sure to wash them a few more times, or the flavor will be affected.

2, prepare a piece of pork, do buckle meat to use pork, before and after the leg meat can not oh. The iron pot is hot, put the pork skin on the pot to rub a little, the pork skin becomes charred yellow and then removed. Pork rinds burned in advance, easier to steam cooked rotten. Wash the browned pork skin, cold water in a pot, add green onions and ginger, cooking wine for 30 minutes, can be pierced with chopsticks and then fish out.

3, buckle meat coloring is very critical, a small bowl pour some dark soy sauce, honey, mix well with chopsticks, use a brush to cook the pork on each side, and use a toothpick to tie out some small holes, marinate for 10 minutes.

4, pour some cooking oil into the pot, 50 percent of the heat into the pork, immediately cover the pot, turn the heat down, let the meat fry for a while, 2 minutes after the chopsticks turn over, and so the surface of the surface are fried into a brown-red color, then fish out, and put into the boiled pork in the broth soaked for half an hour, the surface of the pork on the tiger skin.

5. Drain the pork and cut it into 7mm-thick slices with a knife, or 1cm if you prefer a fuller texture. The meat slices are mixed with flavorful soy sauce, oyster sauce, curd sauce, a little white wine and sugar.

6. Drain the water and chop the plums into pieces. Pour oil in the pot to heat, add dried chili pepper stir fry, pour into the plum together to fry, stir fry after adding the appropriate amount of soy sauce, broth (or water), turn off the heat and standby.