1, the main ingredients: five-flower pork, preserved mustard greens, broth.

2, auxiliary ingredients: broth, oyster sauce, star anise, ginger, water starch, garlic, oil, salt, sugar, soy sauce.

3, dried plum cabbage with rice water soaked 12 hours in advance, and then use water to wash the small sand inside, and then chopped.

4: Put the whole piece of pork into a pot of cold water and bring to a boil over high heat. Skim off the froth, then add the cooking wine (1 teaspoon, 5 ml) and cook over low heat for about 30 minutes until fully cooked, i.e., chopsticks can be easily inserted into the meat. Remove from the heat, dry the skin with kitchen paper towels, rub with soy sauce while it is still hot, and cut into 3cm cubes.

5. Heat the oil in a wok over medium heat. When it reaches 60 percent, stir-fry the pork, scallions, ginger, and spices for about 3 minutes, then stir-fry the remaining cooking wine, sugar, and salt until well blended.

6, put the appropriate amount of water (about 300ml) and chopped dried plums in the pot, bring to a boil over high heat, then turn down the heat and slowly simmer for 30 minutes, and then pick out the scallion pieces, ginger slices and seasonings.

7, the five-flower meat pieces skin down neatly yard in a large bowl, and then pour the dried plum cabbage and soup together on top, so that the dried plum cabbage evenly spread on the five-flower meat pieces.

8. Boil the water in the steamer over high heat, then place the large bowl in the steamer and steam over high heat for 30 minutes. Remove the large bowl from the steamer, invert the plate over the large bowl, and then flip the large bowl and plate together so that the pancetta and dried plums in the large bowl are inverted onto the plate.