Dried mustard greens (also known as dried moldy vegetables) is a traditional Han Chinese dish common in the Shaoxing region of Zhejiang Province. There are dried mustard, dried rape, dried cabbage, dried potherb mustard, mostly home-made, so that the leaves dry, pile yellow, and then add salt pickling, and finally dried in the sun loaded altar. Name: dried plum

Materials: pork, dried plum

Practice:

1, cut the pork into pieces, each piece of meat on the fat and lean. Then blanch it with hot water

2, drain the blanched meat and set it aside on the side. Blanch meat water to foam standby

3, the pot into a little cooking oil, oil heat into the blanched pork and ginger, dried chili stir fry.

4, and then add a little soy sauce to the meat color, continue to stir-fry

5, after the meat has been colored, add just blanched meat water, add yellow wine and soak good dried vegetables

6, high heat stew until the pot opens, turn the heat to simmer, about 10-15 minutes, the dried vegetables and meat should be almost the same, the fire juice

7, before the plate, according to personal taste salt. Put salt according to personal taste. Because the dried plums have a special flavor, so I put some sugar in the process.