Dried plum is a well-known Hakka local dish at home and abroad. In late autumn and early winter, the mustard in the garden is covered with moss, thick and thick, with buds at the top, which looks like autumn grapes and is crisp and tender. At this time, the village woman picked the cabbage (about 5 inches long) and hung it for a few days. When the leaves become soft, put them in a pot, sprinkle with salt and rub them with your hands. When some juice oozes out, put it into a pottery jar, sprinkle salt layer by layer, and seal the jar mouth with mustard leaves or bamboo shoots. After half a month and twenty days, I took it out and dried it. It turned into a golden yellow and salty prune.

Moldy dried vegetables are different from dried mustard, dried oil and dried cabbage. Most of them are made at home. Let the leaves dry and pile up yellow, then pickle them, and finally dry them and can them. It is oily yellow-black, fragrant, and has the functions of relieving summer-heat, clearing viscera, resolving food stagnation, treating cough, promoting fluid production and appetizing. Therefore, Shaoxing residents will burn dried vegetables every hot summer, which is inexhaustible. As for "Dried vegetables and cut meat", it is a Shaoxing specialty and has been included in the China menu.

Dried plums are black in nature. You need fatter meat to make it taste better through the oil in the meat.

First, steam prunes at home (because when you buy them, the seller will put them in a bag and eat them clean)

Second, dry the steamed prunes and prepare them for cooking the next day.

Third, buy pork belly with a lot of fat, or tell the meat seller in the market that you want to cook steamed pork with dried plums and he will help you choose. I personally don't eat fat, so I buy pure lean meat, which is a matter of personal preference.

Fourth, cut the meat into pieces and fry it in a pot until both sides turn yellow. Because there is fat, some oil will be fried in the pot.

Fifth, pour the dried prunes and meat together, stir your partner, and add chicken essence and sugar. Don't put salt. Dried prunes are salty. According to personal taste, you can sprinkle dried red pepper on dried plums. )

Steam or put it in a clean container and steam it directly with low fire (this steaming method should pay attention to water, use the smallest fire, put three or four spoonfuls of water every fifteen minutes, and the fire will slowly drain the water. )

7. Poke the meat with chopsticks. When you touch a small hole (as long as you feel ripe and suitable for your entrance), sprinkle with green onions and turn off the fire.

Eight, turn off the fire and let it suffocate for about ten minutes.

Nine, eat

Note: Finally, steamed pork with dried plum vegetables is usually in large quantities. Eat it several times. When you want to eat, bring some out and fry the green and red peppers. But it's okay not to fry it, and then steam it. This is a matter of personal preference.