This is my childhood memories, I remember when I was a child with dried plum and vegetable meat I can eat two bowls of white rice at one meal. Fragrant, bright color, taste endless words. I have grown into a man, for my dear ones I purposely went to my mom's to learn this dish. Now I record the steps to share it with you.

Ingredients ?

150 grams of dried plum cabbage

500 grams of five-flower meat (depending on their own preferences you can add more meat)

a little salt (depending on the salinity of the dried plum cabbage to adjust)

a little sugar (according to their own preferences) I slightly like a little sweeter, usually put 5 grams

a little ginger, garlic

Methods of the meat of the dried plum cabbage ?

First, cut the pork into cubes and set aside.

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Put it in a pressure cooker, add ginger and garlic, a pinch of salt and wine, and cook on medium heat for 10-15 minutes. (This step is to remove the fishy odor and blood from the meat and to make the meat more tender. If you want the meat to be more tender, you can cook it a little longer)

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This is the cooked meat out of the pressure cooker.

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Slice the meat into 2-3mm slices.

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Heat the pan, put the slightly fattier fat meat into the pan and fry it for a while first, it is to make the meat taste fat but not greasy. Then put all the meat into the stir fry together. Add a little bit of soy sauce for color and flavor.

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Because the dried vegetables are easy to burn, you can turn off the fire when you add the dried vegetables. (If you like meat you can put less dry vegetables, on the contrary, you can dry vegetables more, but note that the dry vegetables themselves are salty, the whole process does not need to put salt)

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Medium heat, add garlic, wine and stir-fry evenly, continue to stir-fry the dry vegetables, stir-fry for 3-5 minutes, when the dry vegetables are shiny add sugar to taste and mix slightly so that the sugar melts evenly.

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Done, serve. Clean and ready for two bowls of rice, er ......