Treat the pork, treat the umeboshi, cut the plum head meat into small grains, mince the meat, soak the umeboshi in water for 10 minutes to remove the salt, meanwhile, slowly spread the leaves, remove the fine sand, cut out the old stems of the head, then wash, squeeze out the water and chop.

Plums into the minced pork and mix well, add sugar, soy sauce in moderation, salt (can not be added), oil, and then mix well, sealed with plastic wrap, can prevent moisture from entering the steamer pot to catch the water to boil, put into the pot, high heat steaming for about 15-20 minutes

Plums are very salty, at least 1 hour ahead of time to soak, and repeatedly scrub, the leaves should be fully unfolded, the tip of the broken, until thoroughly washed, washed prunes stranded dry water, large pieces of prunes to be first cut fine, and then cut into cubes, fat and lean meat chopped, add a small amount of sugar, pepper and ginger paste, mix well in the same direction, a small number of times to add water, stir until the meat mixture fluffy and light, add prunes and mix well, add a small amount of starch water and mix well, loaded with a flat plate, try to spread flat, water boiled and steamed over medium heat for 15 minutes can be.