Ingredients: 2 kg of plum meat (front leg meat).

Ingredients: sugar 500g, salt100g, kaoliang spirit 200g, red onion? 100g, dried tangerine peel? 50 grams, soy sauce? 100g, sweet noodle sauce? 100g, eggs? 2 capsules, 250g maltose, 1g food pigment yellow No.5.

Production steps

1. Cut plum meat into large strips.

2. Marinade: sugar, salt, onion, dried tangerine peel, sorghum wine, soy sauce and sweet noodle sauce.

3. When pickling, mix in 2 eggs and prepared pigment and marinate at room temperature for 40 minutes.

4. The pickled plum blossom meat is strung together with a fork and baked in an oven at 270 degrees Celsius for 20 minutes.

5. Bake until the surface is colored, take it out when the edge is burnt, and pour it with honey juice (maltose melts first).

6. Put in the oven, bake until the surface is dry and bright, and finally pour in honey juice until the honey juice is slightly dry.