Ingredients: sugar 500g, salt 1 00g, kaoliang spirit 200g, red onion100g, dried tangerine peel 50g, soy sauce100g, sweet noodle sauce100g, 2 eggs, maltose 250g, and edible pigment yellow 5.

2. Practice:

(1) Slice plum meat into large strips.

(2) Pickled vegetables: sugar, salt, onion, dried tangerine peel, sorghum wine, soy sauce and sweet noodle sauce.

(3) When curing, mix in 2 eggs and prepared pigment, and cure for 40 minutes at room temperature.

(4) String the pickled plum blossom meat with a fork and bake it 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 it into the oven, bake until the surface is dry and bright, and finally pour honey juice until the honey juice is slightly dry.