Plum cuisine is a traditional specialty of Huizhou. Golden color, sweet and refreshing, neither cold nor dry nor wet nor hot. It has long been called "healthy food". It is said that it is also called "Three Treasures of Huizhou" with brine chicken and Sufu. There is also a beautiful legend about "braised pork with plum vegetables". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to Hangzhou West Lake to learn cooking. After the two chefs returned to Hui, Su Dongpo asked them to imitate the "Dongpo Braised Pork" of Hangzhou West Lake and make it "Braised Pork with Plum Vegetables". It's really delicious, refreshing and not greasy, and it is well received by Huizhou citizens. For a time, it became a Huizhou banquet. The practice of braised pork with plum vegetables introduces the dishes and their functions in detail: home-cooked recipes

Ingredients: pork belly with skin1000g, dried plums 200g, soy sauce 20g, clear oil1000g. Teach you how to cook braised pork with plum, and how to cook braised pork with plum is delicious. (1) Scrape the pigskin clean, put it in a cold water pot, cook it over high fire until it is 80% ripe, take it out and wipe the water off the pigskin with a clean cloth, and apply soy sauce while it is hot; (2) Take out the pan, pour in the clear oil and heat it to 80% heat. Deep-fry pork belly skin in a pot until it is dark red, take it out and let it cool, put it face down on a chopping board, cut it into large pieces 7 cm long and 2 cm thick, and cut off the skin; Put the skin face down in a bowl neatly, put the dried plums on the meat, pour the soy sauce evenly, steam in a steamer for about 30 minutes until the meat is soft and rotten, and then take it out and buckle it on the plate.