Buckle Meat with Preserved Vegetables is a traditional Han Chinese dish, which is a famous Hakka dish. Hakka cuisine is as old as the Hakka language, and is an important part of Chinese food culture, mainly popular in Huizhou, Heyuan, Meizhou, Shenzhen and Shaoguan in Guangdong; Ganzhou in Jiangxi; Longyan and Tingzhou in Fujian; Hezhou and Yulin in Guangxi; and Hsinchu County and Miaoli County in Taiwan.

Ingredients: Pork, dried plum cabbage, oil, salt, sugar, cooking wine, soy sauce, soy sauce, pepper, ginger, rock sugar, green onion, sesame leaves, star anise.

Steps:

1, the meat washed, dried plum soaked 5 hours in advance and then washed and dried water, add ginger, scallions, scallions, star anise washed, rock sugar;

2, dried plum cut into small segments, ginger slices, sliced scallions;

3, the pot injected with water, put the pork, ginger, scallion slices, scallion leaves, star anise, wine, light soy sauce, rock sugar;

3, pot filled with water, put the meat, ginger, scallions, scallions, scallions, light soy sauce, rock sugar. p>

4, high heat and boil, cook to 3 minutes, fish out the meat, while hot around the even wipe on the old soy sauce;

5, with a toothpick in the meat skin more shallow holes, and then evenly wipe a layer of soy sauce, marinate ten minutes can be.