I went to Hakka once more than 20 years ago and ate a famous local Hakka dish "Dried Plum Meat". The first time I ate this dish, I was particularly impressed. Salty and sweet dried plum vegetables, fat but not greasy, thin and not firewood pork belly, melt in the mouth, the taste is really unforgettable so far. At that time, the internet was not as convenient as it is now, and the mobile phone is now an old man-machine with only a small screen and mini buttons, which is not the case at all. If you want to know, you can look it up online.

After many twists and turns, I found a cook. As soon as the chef heard that I was a foreigner, he fell in love with me at the first time and even taught me enthusiastically. When I got home, I cooked this dish for my family and persuaded them to be picky about their stomachs. It's really a special home cooking. Whether it's meat, vegetables or even soup and bibimbap, it's delicious. Although it is a bit cumbersome, for Xiaobai, the process of frying meat needs to be careful, but delicious food is worth spending money. You can fry a few pieces of meat at a time and put them in the freezer for next time. It is also convenient to fry only some dried plums or cut only meat and steam.

Ingredients: pork belly 400g, dried plum 100g, 2 slices of ginger, a dozen peppers, a spoonful of white wine, a spoonful of sugar, half a spoonful of soy sauce, a spoonful of soy sauce and a spoonful of honey.

Practice: 1. Soak dried prunes for several hours, wash and chop them repeatedly. The dried plums here must be Hakka dried plums, which are salty and sour and have a special flavor.

2. Pork belly cold water into the pot, add ginger, white wine and pepper. Cook until you can pick it up with chopsticks, fork out many holes in the skin with a fork, and wipe the kitchen paper towel with soy sauce and honey after drying.

3. Deep-fried to the highest color, the skin is a little blistered. Be careful when frying meat, pork is easy to leak oil when frying. After adding the meat, you can quickly cover it, fry it, and then open it after the oil temperature drops.

4. Cut a piece about 0.5cm thick with the skin facing down and put it in a bowl.

5. Add a little oil to the pot, pour in dried plums and stir-fry. Add sugar, soy sauce and soy sauce and stir well. Put dried plums on the meat, compact and steam for an hour.

6. Steam it upside down in a deep dish, and then take out the bowl.

Ye Yi cuisine, a senior nutritionist, shares everything about eating. Let's live a simple life and cook happily together! You are also welcome to pay attention, forward, comment and criticize.