Specific steps:

1, meat pretreatment: cut the pork into pieces about 2 cm thick and marinate with salt, monosodium glutamate (MSG), cooking wine and sugar for 20 minutes.

2. Prune prep: Wash the prunes and marinate with salt, MSG, vinegar and sugar for 20 minutes.

3, stir-fry spices: add appropriate amount of oil in a pot, add ginger, garlic, star anise, dried chili peppers, cinnamon, peppercorns and stir-fry.

4, add the meat and stir-fry until browned: add the marinated meat into the pot and stir-fry until browned.

5, add the preserved mustard greens and stir-fry until softened: add the marinated mustard greens to the pan and stir-fry until softened.

6, add the right amount of water: add the right amount of water to soak the prunes and meat pieces in the water.

7, cook and season: cook the meat cubes and preserved mustard greens in the pot, season with salt, MSG and oyster sauce.

8, turn off the heat and plate: plate the meat with preserved mustard greens and enjoy.

Note: the plum cabbage buckle meat can be with different spices and seasonings, for example, you can add green onions, soy sauce, cilantro, etc., you can adjust the taste according to personal preferences. When marinating the meat pieces and plum vegetables, you can soak them in salt water, which can remove the off-flavors of the meat pieces and plum vegetables and make them more delicious. In addition, when cooking and seasoning, pay attention to controlling the amount of water, so that the meat pieces and plum vegetables will not be too much or too little soup.