Ingredients: 800 grams of plum meat, barbecued pork sauce100g, 2 teaspoons of yellow wine, oyster sauce, 2 teaspoons, honey10g, ginger slices10g, and onion slices15g.

1. Cut the plum meat into large pieces, soak the blood, and add all seasonings.

2. After adding all seasonings, fully grasp and pickle for more than 6 hours. Pickling overnight is more delicious.

3. Spread shallots and ginger slices on the bottom of the rice cooker. Add the pickled plum meat, try to touch the bottom of the pot as much as possible, and don't stack them.

4. Press the cooking button of the rice cooker.

5. After the first heat preservation, turn the meat over and press the cooking button again.

6. You can take it out and eat it for the second time. Cut into pieces and eat.