Practice 1

Ingredients:

500g pancetta, 1 small bowl of preserved mustard greens, white onion, sliced ginger, cooking wine, sugar, dark soy sauce, soy sauce, black bean sauce, sugar, cooking wine and five-spice powder in moderation.

Practice

1. Cut the pork into square cubes and soak the dried prunes in warm water for 15-25 minutes.

2. In a pot of boiling water put the pork, add white onion, cooking wine, ginger blanch for 6-8 minutes.

3. Remove the pork from the pot, and then evenly coat the pork with soy sauce on several sides to color the meat.

4. Heat the oil again in a separate pan and fry the pork over medium-high heat, then remove the pork and let it cool slightly.

5. Stir-fry the dried mustard greens with seasoning (a) and set aside. Meanwhile, mix seasoning (b) together and set aside.

6. Let the pork cool a bit, then cut thin slices of about 8 centimeters long, 4 centimeters wide and 0.5 centimeters thick.

7. Take a round bowl and spread a layer of seasoning (c) evenly on the bowl to give color to the spread.

8In a round bowl, place 1/3 of the dried umeboshi in the bottom of the bowl, lay the chopped paneer cubes neatly on top of the dried umeboshi, apply a layer of seasoning (b) to each layer of meat cubes, making sure to apply it evenly, and then finally spread another circle of dried umeboshi around the periphery of the bowl, and then pour the rest of the seasoning (b) on top of the outermost layer of meat cubes and dried umeboshi.

Plum Cabbage Button Meat

9. pot of water, will lay the bowl of meat put put, high heat to medium heat, steaming 50-60 minutes, until the meat is soft and rotten and not rotten, can be. Or steamed over water, a little longer. Steamed and then take the juice out, directly to the bowl and then poured, so as to do a more flavorful.

10. After taking the juice, the meat back to buckle in a large plate, the dried prunes in a circle around the meat. [10]

Practice 2

Ingredients:

Roasted pork, dried preserved mustard greens, ginger, peanut oil, juice, wine, oyster sauce, rock sugar, pepper, soy sauce.

How to do

1. Soak the dried preserved mustard greens in water for half an hour, wash the mud and sand hidden inside, drain and chop.

2. Heat a frying pan, dry pan pour into the dried preserved mustard grains, slowly forced to stir fry the water inside with medium-low heat.

3. Stir-fry dried preserved mustard greens until completely dry, under the juice and sugar to taste, and then put away.

4. Reheat the frying pan, pour in a proper amount of peanut oil, when the oil is hot, pour in the thinly sliced roast pork and stir fry.

5. In the side of the pan pour a lot of ginger and garlic, stir fry and pour into the end over the roast pork water, seasoned with rock sugar, oyster sauce, pepper, color with old pump, and then served up.

6. Layer up the roast pork with preserved mustard greens and pour into a deep bowl, pressing each layer firmly.

7. Pour the gravy over the pork with preserved vegetables and steam for about 45 minutes.

8. Steam through to taste, then snap the dish onto a large bowl, flip it over and uncover the large bowl.