Ingredients: 400 grams of pork, 50-80 grams of dried plum, 2 green onions, 2 tablespoons of fermented bean curd juice, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of white wine, 1 tablespoon of sugar, 5 slices of ginger, 2 small green onions, oil and salt in moderation.
Practice:
1, put the square fat and lean pork cubes into cold water, add 2-3 slices of ginger and appropriate amount of white wine.
2. Boil it over high heat.
3, keep cooking until it can be easily inserted with chopsticks and then turn off the heat.
4: Fish out and soak in cold water.
5: Cool and drain on kitchen paper towel.
6: Until the skin of the pork is fried until golden brown.
7: Remove and soak in cold water.
8, hot pan, put a little oil, into the large pieces of onion ginger stir fry.
9, stir fry the flavor into the soaked dried plum cabbage continue to stir fry.
10, add a little salt and sugar and other seasoning.
11, into the bowl.
12, cooled pork cubes cut into medium-thick slices.
13: Place in a bowl.
14, scratch evenly and marinate for more than an hour.
15: Arrange the marinated meat slices at the bottom of the bowl.
16, the dish on the buckle a plate, pressure cooker steam and turn to a small fire steam on 15 minutes.
17, take out and invert.
18, and then finally sprinkled on the surface of some small onions can be completed.