Dried mushrooms, also known as dried plums, are also called dried plums. It is salty to add salt for preservation. At the end of autumn and the beginning of winter, the mustard in the vegetable garden is covered with moss, with thick thumb and bud at the top, which is like autumn grapes, crisp and tender. At this time, take off the cabbage and hang it for a few days. When the leaves become soft, put them into a pot, sprinkle with salt, and knead them by hand. When some vegetable juice oozes, put them into a pottery urn, sprinkle a layer of salt on it, and seal the urn mouth with mustard leaves or bamboo shoots. After ten days and a half months, take it out and dry it, and it will become a golden yellow, salty and sour dried vegetable. Among pickled vegetables, dried mushrooms have high nutritional value, especially the contents of carotene and magnesium. Its taste is sweet, and it can stimulate appetite, lower qi, nourish blood and promote fluid production, and tonify fatigue. People who have been in the soup for a long time can't make a sound.

Materials

Ingredients: pork belly, 2g, dried prunes, 2g;

Accessories: appropriate amount of oil, salt, onion, ginger and soy sauce

Roasted pork with dried plum

1

Pork belly, dried plum

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2

It is best to soak dried plum when you buy it in the morning, and then take it out and cut it into pieces at noon.

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3

Put the wok on high heat, put the base oil, put the onion and saute the ginger slices. Add pork belly, stir-fry, soy sauce, stir-fry and color

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4

Add water until the meat is not cooked, bring it to a boil with high heat, add a little salt, and turn to low heat until the meat is crisp and rotten and the dried vegetables are soft and palatable

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5

Until the pot rises.