Pork 250g

Dried Plum Cabbage 100g

Seasoning

Salt

8g

Scallion

2 Segments

Ginger

3 Pieces

Maintaining Wine

1 Spoon

Soy Sauce

2 Spoons

Lao Soy Sauce

1 tbsp

Sugar

8 grams

Five Spice Powder

5 grams

Honey

10 milliliters

Vegetable Oil

Pinch

Method to Make Fresh Plum Cabbage

Information of Ingredients Collection:

1. Wash the pork, cool water in a pot of water to boil, add green onion, ginger, cooking wine, 3 grams of salt, cover and continue to cook over medium heat for 20 minutes to half an hour, until the meat is pierced with chopsticks and no blood oozes out. Meanwhile, soak the prunes in cool water for half an hour, and then scratch and wash them several times

2. Take out the cooked pork and let it cool, mix the honey with about 100ml of lukewarm water, spread it evenly on the skin side of the meat and let it blow-dry sufficiently, and then spread it again until the skin side of the meat dries completely

3. Add a little oil in the wok and boil it until it is 30% hot, put in the meat and place the skin side of the meat into the Fry the pork slowly over medium-low heat until the skin is completely dry

4. Let the pork cool again, then cut into thin slices and place in a deeper bowl, add the washed preserved mustard greens, salt, soy sauce, soy sauce, sugar, five-spice powder and other seasonings, and mix well to marinate for 1 hour

5. Take another heat-resistant bowl and place the meat at the bottom of the bowl in order of the slices to be placed in the bottom and around the bowl, and put the remaining preserved mustard greens in the middle of the meat, and marinate in the remaining broth. The remaining broth from the marinade is also poured in

6. Add water to the steamer, put in the meat, cover with a lid and bring the water to a boil over high heat, and then change to medium-low heat to continue steaming for about 2 hours