1, the main ingredients: 750 grams of pork 750 grams of dried plum cabbage 100 grams.

2, seasonings: salad oil moderate amount of salt moderate amount of star anise 1 cooking wine 15 ml soy sauce 30 ml old soy sauce 10 ml water starch moderate amount of garlic 2 cloves sugar 5 grams.

3, the dried mustard greens into the water soaked for 5 minutes, and then repeatedly rinse clean to no sediment, anise broken into small cloves, garlic chopped.

4, will be cleaned and cut into large pieces of pork, into the pot to cook until 8 mature, the meat out, while hot in the meat skin surface coated with a layer of soy sauce, and with a bamboo skewer in the skin of the meat on the densely packed holes.

5. Dry the water on the pork, put it into a frying pan, skin-side down, and deep-fry it until golden brown and the skin bursts, then fish it out.

6: Soak the fried pork in cold water, then cut into 1cm thick slices.

7, pour a little oil into the pot, add star anise and garlic stir fry with low heat to get the flavor, put the dried plum cabbage stir fry, add cooking wine, soy sauce, soy sauce, sugar, salt and a little water, cover the pot and cook for 5 minutes.

8. Place the pork skin side down in a bowl, fill the bowl with the cooked dried plums and steam for about 2 hours.

9, take out the plum dishes buckle meat, covering a plate on the surface, hands press the upper and lower bowls and plates, quickly turn the plate over, plum dishes buckle meat on the back of the plate, and then decant the excess soup into the pot, thickened with water starch, drizzled in the buckle meat can be.