Soak the dried plums, rinse them, squeeze them dry, fry them in an oil pan, add sugar, light soy sauce, sugar and water (not too much), cut the meat into thick slices, take a big bowl, arrange them face down one by one, put the dried plums in the middle, and finally pour all the rest into the meat, flatten it, steam it in a steamer for one hour, and buckle it upside down on the bowl with a plate.
Slice the oily meat, add soy sauce, soy sauce, sugar, onion ginger and water. Burn until the meat is crisp and rotten, and serve out. Stir-fry the Chinese cabbage in a pot, stir it a little, pour the soup and meat into the pot, add water, and cook until the Chinese cabbage becomes soft and the juice is collected over high fire.