The most authentic way to make pork cake with preserved mustard greens is as follows:

1. Preserved mustard greens are soaked in warm water for half an hour and then rinsed out by rubbing them with your hands.

2. Chop the prunes, try to chop a little, chop the pork, try to fat a little more.

3. Add salt, sugar, soy sauce, soy sauce and mix well.

4. Add warm water and flour to make a dough (very soft).

5. Then evenly divide into 10 small doses, each about 50g.

6. Roll out the small dosage into a round shape, put in the plum stuffing (as much as possible) and then close the mouth down and roll it into a round pancake, the thinner the better, the better, and it's okay if it's broken.

7. Iron pan is hot, and then low heat to put the cake in the cooking, cooking until crispy can be. If there is an electric cake pan is better, throw it in and wait for both sides to brown on it, more convenient than the iron pan.

8. Cooked cakes brushed with a thin layer of chili sauce is particularly tasty, you can also brush a little sweet sauce.

9. Roll up and take a bite while it's still hot, wow, super satisfying!

The origin of the plum and cabbage buckle meat cake:

The plum and cabbage buckle meat cake is also known as Jinyun baklava, Jinyun County, Zhejiang Province, is a famous traditional snacks, by the Chinese Cuisine Association as the Chinese famous snacks.

This cake is made of dried plums and sandwich meat in the charcoal grill inside the wall baked, so with the pot to make out of the cake does not have a unique flavor, it is the Jinyun people's favorite leisure time delicacy, so much so that many people in a foreign country eaters every time out of the house are packed dozens of take out, of course, now more and more bakery in the country, such as we want to eat this kind of gluttony, if you want to eat more than before. The first time I saw the movie, it was a very convenient time for me to go out.