Materials ready. Walking greens is the general home to do buckle meat when over fried pork, today with the mountain pork fried, so the color is a little darker, may be the mountain pig exercise it, fat meat are not greasy.

2

Plums root cut, and then wash the top of the salt, soak in warm water for an hour, remember to change the water, feel the taste is appropriate, do not soak too long, always have to leave a little salty taste ha. Huizhou plum vegetable is divided into sweet and salty two kinds, are delicious. Today, I'm using the salted beetroot core.

3

Soak the good prunes chopped, and then mixed with a garlic rice and a little bit of ginger and a little bit of red pepper, da da chopped together.

4

Meat cut into 5mm pieces. Add oyster sauce, Hua Diao wine, soy sauce, soy sauce, five-spice powder, sugar, monosodium glutamate, a little salt and mix well.

5

Spread the lean portion of the meat left over from the re-cutting on the bottom of the bowl.

6

And then proceed to spread the prunes.

7

And then proceed to spread the umeboshi. Don't be tempted to cover them with the sauce, as it will make them less salty and the gravy will taste just right.

8

Finally, put the pork on the plum, the rest of the soup, I also added some leftover red onion juice on it. Steam it for 40 minutes and enjoy.