Five-flower pork 700 grams, 100 grams of preserved mustard greens.

Seasoning

600 grams of vegetable oil (about 60 grams of actual consumption), 120 grams of oil, 100 grams of chicken broth, 10 grams of wet starch, 20 grams of sugar, 30 grams of soy sauce, a small amount of minced garlic.

Style

(1) Cook the meat in a soup pot over moderate heat until 6 to 7 mature, remove. Color it with soy sauce.

(2) frying spoon into the vegetable oil, burned to 7 ~ 8 into the heat, the boiled meat into the, deep-fried to big red, fished out after, then put into the water to bleach through (with the flow of water bleaching until there is no floating oil shall prevail, this is the key link in the production of this dish).

(3) cut the meat into large slices up to 10 centimeters long and 0.8 centimeters thick, skin down piece by piece in a bowl.

(4) Wash and chop the prunes. Frying spoon on a high flame into the oil, burst the garlic, down into the plum, sugar fried evenly, take out and put on top of the meat.

(5) with chicken broth, soy sauce into a sauce, pour into the meat bowl, on the cage drawer with a high flame steam 40 minutes.

(6) Pour out the original juice, the plum dishes buckle meat back in the plate. The original juice add wet starch thickening, pour into the meat surface that is.