Menu Name: Dried Plum Meat Cuisine: Cantonese Cuisine: Special Cantonese Cuisine

Basic characteristics: this dish is reddish brown in color, crisp and rotten in meat, fresh and fragrant, oily but not greasy.

Raw materials:

Dried plums (available in supermarkets), pork belly, sugar, salt, chicken essence, ginger, edible oil, soy sauce, yellow wine, dried Chili, vinegar and onion.

Manufacturing process:

1, pork belly cut into pieces, each piece of meat should be fat and thin. Then scald it with hot water

2. Drain the cooked meat and set aside. Soak the meat in water for later use.

3. Put some cooking oil in the pot. When the oil is hot, add the cooked pork belly, ginger slices and dried peppers and stir fry.

4. Then add a little soy sauce to color the pork belly and continue to stir fry.

5. After the meat is colored, add the freshly blanched water, add yellow wine and soaked dried plums.

6. Stew over high heat until the pot boils, and then turn to low heat. After about 10- 15 minutes, dried plum and pork belly should be almost the same. Before the juice is collected in the fire, put salt according to personal taste. Because dried plums have a special taste, I put some sugar in the cooking process. You can also color meat with sugar. It is suggested to send more dried plums, because it is found in practice that dried plums are more popular than meat.