Ingredients

Pork bacon slices 300g dried mustard greens (washed and squeezed out of the water net weight) about 200g garlic 4 ~ 5 ginger 2 slices of soy sauce 50ml rice wine 1 tbsp sugar 1 tbsp salt a little water or broth about 450ml

How to do

1

Prepare all the ingredients ~ dried mustard greens soaking water to expand after Thoroughly wash and drain the impurities, squeeze out the water and cut into appropriate size sections, minced garlic. The pork bacon slices into the pan frying first removed and set aside.

2

Then use the fat released from the pan to fry the meat and stir-fry the minced garlic. Add the sliced ginger and stir-fry the dried plums, then add the soy sauce and wine. Wine. Sugar... Finally, pour in water. Bring to a boil, then add the fried meat and continue to cook for about 20 minutes until the dried plums are soft and the soup is thickened. (If you do not like the sauce is too dark, you can reduce some soy sauce, and then add salt to taste can)

3

Prepare the size of the buckle bowl spare, the first meat slices out of the bottom of the buckle bowl, and then in order to spread on the dried plum and the appropriate amount of broth and put into the steamer steamer for about 30 ~ 40 minutes. (Or electric pot steam can also) time to the end of the time can be simmered a little more flavorful....

4

Prepare a deep dish of appropriate size. Steam the dried plums buckle meat soup first poured out spare, and then cover the plate on the buckle bowl carefully inverted over.... Dried plum meat inverted in the plate, filtered out of the soup can be a little thin thickening and then drizzled to increase the luster of the oil ~ not thickening can also be.

5

This recipe is based on the fact that I have sliced pork bacon at home, so I utilized it to replace it with something else, such as sliced pork with skin or sliced pork with plum blossoms, or sliced pork. You can choose whatever you like