1. Soak dried prunes in clean water for half an hour, wash the silt hidden inside, drain the water and chop it up.

2. Heat the wok, pour the dried prunes into the wok, and slowly stir-fry the water inside with medium and small fire.

3. Stir-fry the plum vegetables until they are completely dry, season them with fruit juice and sugar, and serve.

4. Reheat the wok, pour in proper amount of peanut oil, and pour in the roasted meat slices to stir fry.

5. Pour a lot of ginger rice and garlic into the pot, stir-fry until fragrant, pour in the water that has not been overheated, season with rock sugar, oyster sauce and pepper, and color with soy sauce, and serve.

6. Layer the braised pork with plum vegetables, pour it into a deep bowl, and compact each layer.

7. Pour the gravy on the braised pork with plum vegetables and steam for about 45 minutes.

8. After steaming, buckle the dish on the big bowl, turn it over and uncover the big bowl.