Ingredients: 300 grams of pork, cooking wine, salt, ginger, dried preserved mustard greens, 1 section of green onion, a little light soy sauce, 1 spoon of soy sauce, 1 spoon of sugar, a little bit of chicken

Cooking Steps:

1, dry preserved mustard greens need to be soaked in advance, about the need to soak for three hours, the dried preserved mustard greens soak well after the size of the volume will be bigger, so the The amount of your own control, cut the pork into pieces, equal size, fat and thin.

2, the pot of boiling oil, cut the meat a little stir fry, open medium heat, stir fry until the surface of the meat caramelized yellow on it, pay attention to do not fry big.

3, and then the soaked dried mustard greens into the pot, and the meat stir-fried together.

4, keep stirring over high heat, stir frying the umeboshi to bring out the flavor.

5: Add the sliced ginger and scallions to the pot.

6, add a spoonful of cooking wine.

7, add light soy sauce, dark soy sauce, sugar and chicken essence, then stir-fry well.

8, and then add the right amount of salt, then add warm water, the amount of water does not exceed the ingredients is almost the same, cover the pot lid, and then high heat boil and then turn to low heat stew for about 1 hour.

9, time is almost, the soup is almost dry, you can turn off the fire.

10, out of the pot on the plate, sprinkled with a bit of green onion embellishment, fragrant roast pork with preserved mustard greens is ready, to a bowl of rice, simply too delicious, super rice.

Cooking tips:

1, the dried prunes need to be soaked before cooking, soaked after the volume will become much larger, so the amount of their own control, soaked prunes need to be repeatedly cleaned, because the dried prunes will have a lot of dust and impurities.

2, pork must be done with the skin, never remove the skin, just like doing braised pork, pork skin is particularly tasty when done well.

3, dishes in the amount of seasoning according to personal taste to set? Some people prefer a little sweeter, then a little more sugar, soy sauce is to let the five-flower meat color, but be sure not to put too much, more meat will be dark, there is no appetite.