1, prepare a large piece of skinned pork, weighing about 2,000 grams, rinsed and cleaned, in order to facilitate the handling of the knife divided into small pieces, the size of the quadrilateral block of about 10 centimeters.

2, start a pot of boiling water, cold water will be meat into the pot, add ginger, pepper, cooking wine to fishy, in the process of cooking, remember to turn the meat, has been cooked to eight mature, about 15 minutes, can be pierced with chopsticks.

3, after the meat is cooked, fish out and rinse well, with a toothpick or needle, crazy hole, on the skin of the meat, zapped densely so far, this step is mainly for the flavor.

4, the bowl add the old soy sauce, began to color the meat, each piece of meat, each side is smeared, evenly coated all over the body, the meat skin side down, immersed in the old soy sauce, about 20 minutes.

5, start a pot of oil, add chopped green onion and ginger, stir fry, add the dried plum cabbage, add the sauce that just marinated the meat, stir fry evenly, and put it into a pot for spare time, no need to stir fry for too long.

6, take a plate inverted over, speed should be fast, the line of clouds, then you can get a plate of fragrant plum and vegetables buckle meat, if the sauce is more, you can prioritize the pouring into a small bowl, and then buckle over, pay attention to the operation steps, try to succeed once, meat is delicious, the soup can be mixed with rice.