Accessories: 25g of golden cake.

Seasoning: 5 grams of sweet-scented osmanthus, 30 grams of sugar, each appropriate amount.

Practice of apricot and plum meat:

1. Wash the pork and cook it in a pot for later use;

2. Soak dried apricots in hot water, change water after softening to remove sour taste and control net moisture;

3. Cut the cooked meat into squares as big as almonds;

4. Take a buckle bowl, a layer of dried apricots and a layer of diced meat until the bowl is full, sprinkle with white sugar and steam in a cage for 1 hour;

5. Take the buckle in the soup plate and sprinkle with golden cake strips and sweet-scented osmanthus.

For more information about apricot meat and plum meat, please check Mint.com Food Bank/Food/Apricot Meat.