Materials/tools: pork, dried plum, onion, ginger, cooking wine, soy sauce, oyster sauce, fermented bean curd, thirteen spices, pots and pans.

1, pork in cold water, put ginger slices, cooking wine, boil over high fire, skim off the floating foam on the surface, and cook the pork until the skin can be pierced through with chopsticks.

2. Soak dried prunes in clear water for 3-4 hours, wash them twice after soaking, then squeeze out the water and take them out; Slice onion and shred ginger.

3. Then tie some small holes in the pigskin, which makes it easier to peel the pigskin. Cut the pork into sections, put it in soy sauce while it is hot, spread it evenly, and the pigskin is facing down, which makes it easier to color.

4. Pour oil into the pot, put the pigskin face down into the pot, cover the pot cover to prevent oil splashing, fry the pigskin until it is brown, then take it out and soak it in cold water for one hour.

5. First, cut the meat into thick slices, put the meat slices into a pot, add ginger and shallots, put in a pot, add a proper amount of soy sauce, oyster sauce, half a spoonful of salt, thirteen spices and fermented bean curd, soy sauce, grab and mix and marinate evenly 15 minutes, and put the marinated meat into a bowl.

6. Pour oil into the pot, add chopped green onion, anise pepper, Amomum Tsaoko and fragrant leaves to stir fry until fragrant, then add plum vegetables, stir fry evenly, add half a spoonful of salt and an appropriate amount of thirteen spices, then add the sauce of bacon, stir fry evenly, and stir fry plum vegetables until dry.

7. Put the fried plum vegetables into a bowl filled with meat, steam for two hours on high fire, then buckle a plate on it and buckle it upside down.

8, well, such a delicious and delicious, soft and rotten plum meat is ready. If you like to eat, you can also put some butterfly buns, so that the meat and plum vegetables are more delicious.