1, Ingredients:

300g of pancetta, 150g of dried plum cabbage, 50ml of oil, 2 star anise, 2 dried red chili peppers, 10ml of dark soy sauce, 15ml of soy sauce, 2g of salt, 30ml of cooking wine, 15g of rock sugar.

2, Practice:

(1) skinned pancetta washed with lukewarm water, if you buy it back to the stall owners did not deal with the back skin of the hair, their own tweezers to clip clean.

(2) half a pot of cold water, pour 20 ml of cooking wine, put onion knots, ginger and star anise.

(3) Bring the water to a boil, then lower the heat to a simmer and cook for half an hour, then poke the pork with chopsticks from the back of the meat, and the chopsticks will go through.

(4) fish out with cool water to wash, the back of the skin with a stainless steel fork fork some holes, to put down the skin of the oil, you can see the skin of the fork by the fork over the place, the emergence of the oil beads, processed with kitchen paper to dry the skin of the oil and water.

(5) in the skin of the meat smeared with a layer of soy sauce, and leave it to dry naturally.

(6) start a frying pan, oil temperature 80% heat into the pork, meat skin side down, turn on the low heat to the skin side of the frying until golden brown, frying before checking the meat, to dry the water, or put the pan will be bursting oil, the body and face splashed with the not fun oh.

(7) back skin fried, the two sides of the side of a little frying on the fish out, the bottom of the oil to stay in reserve, later fried dried plum with vegetables.

(8) this time to deal with dried plums, dried plums a few hours in advance to soak, during the period of every hour to scrub once, and then change the water, dried plums contain a lot of sediment, be sure to clean.

(9) cleaned dried vegetables drained water, pork cut into uniform slices, green onions and ginger, cooking wine, soy sauce soy sauce ready.

(10) the pork slices in turn into the salt, soy sauce, soy sauce, cooking wine, green onions and ginger, rock sugar, mix well and marinate for half an hour.

(11) the frying pan is hot, put the dried plum sauté, add salt and sauté until the color shiny sheng out, about five minutes or so. Because of soaking dried plums in the sediment in the dried plums salt also soaked away most of the time, need to add some salt seasoning, or too light flavor, do this dish is not sure friends, can taste the salinity of the frying process, adjusted to their own preferred degree of saltiness.

(12) put the marinated pork slices in a bowl in order to line up.

(13) in the meat on top of the fried dried plum vegetables, cured meat sauce poured on the plum vegetables, you can put some shredded green onions and ginger on top of the dried plum vegetables to increase the aroma, but also according to personal taste to add two dry red chili.

(14) pot of water support steaming racks, plum and cabbage buckle meat on a plate, high-fire boil after the medium fire steaming for an hour, steamed plum and cabbage buckle meat placed for a few hours will be more flavorful, like to eat more crispy and soft some of the more steam for half an hour, during the period of time to look at the water in the pot, add some water in the pot at the right time, don't burn dry oh.

(15) steamed plum dish buckle meat inverted buckle on the plate, just steamed very hot, take a table cloth end of the bowl to prevent hot hands, super tasty, oh, a good partner of rice, with noodles is also very good.