1, practice 1: prepare the ingredients. Pork, dried plum, salt, green onions, ginger, star anise, cinnamon, braising juice, vegetable oil. Pork cut into pieces, star anise, cinnamon, green onions and ginger to put seasoning packets; dried plum soaked well washed and drained, start the pot to put the pork stir-fried to the surface of the brown, put a little Li Jinji braising juice stir fry; add dried plum, seasoning packets, salt, heating water over the material; and then high-fire boil, low-fire simmering for 1 hour, turn on the heat to collect a little juice can be!

2, practice two: prepare the ingredients. Chicken wings, dried plum, peanut oil, salt, rock sugar, ginger, garlic, soy sauce, soy sauce, small onions, Huadiao wine, water. Rinse the dried mustard greens, fish out and control the water; chicken wings cut in half, wash and dry with kitchen paper; small onions cut into segments, ginger cut large pieces of garlic do not have to cut, the whole clove is good; pot of oil, five or six percent of the heat into the chicken wings fried until golden brown on both sides, chicken wings fried into the green onions, ginger, garlic stir fry the flavor, and then add half a bowl of Huadiao wine, soy sauce, soy sauce and rock sugar, and then add a small half-spoon of salt for seasoning; wait until the water fried dry, add the dried mustard greens, and then add the water, and then add the water to dry. dry, add dried plum, stir fry evenly and add a small bowl of water a little bit of stew to let the chicken wings into the flavor, wait until all the water evaporated, the chicken wings into the plate steamed for 20 minutes after the pot can be.

3, practice three: prepare the ingredients. Pork, dried plum cabbage, curd sauce, green onions, soy sauce, white wine, sugar, oil, salt, ginger. square fat and lean pork into cold water, add ginger and appropriate amount of white wine; boil over high heat, remove the foam, and then turn to low heat; has been cooked until the chopsticks can be easily inserted into the shut off the fire, fish out into the cold water to soak; cool in the kitchen paper towels on the water control; stir-frying; burn the pan, put in an appropriate amount of oil, the pork skin down into the inside to deep fry; until the skin will be deep fried until the five meat to golden brown; once again fish out and put into cold water to soak; hot pot, put a little oil, into the large pieces of green onion and ginger stir-fry; stir-fry after the aroma into the soaked dried plum vegetables continue to stir-fry; add a little salt and sugar and other seasoning, stir-fry evenly; into a bowl, pick out the ginger and green onion; cooled pork pieces cut into medium-thin slices; put into a bowl, and then add an appropriate amount of salt, fermented bean curd juice, soya sauce, cooking wine and sugar; grasp evenly marinated more than an hour, the marinated meat slices yards in the bottom of the bowl, covered with fried dried plum vegetables; vegetables on the buckle a plate, pressure cooker steam and then turn to a small fire steaming on 25 minutes; take out after inverted, the plate underneath; and finally sprinkled on the surface of the some small minced green onions can be.