I. Ingredients:
* Pork with skin 500 grams
* Plum Cabbage 100 grams
* Ginger 10 grams
* Brown Sugar 30 grams
* Soy Sauce 2 tablespoons
* Light Soy Sauce 1.5 tablespoons
* Oyster Sauce 1 tablespoon
* Dried Chili Peppers 1 piece
* Pepper 1/3 of a cup
* Dried Chili Peppers 1 piece
* Pepper 1/3 tsp* Cooking wine 1 tbsp
* Water moderate amount
2. Steps to make:
1. Soak the prunes overnight in cold water to soak the light salt.
2. Cut the pork into small pieces and blanch them in boiling water to remove blood and impurities.
3. Prepare other seasonings, such as green onion, ginger, star anise, dried chili peppers, rock sugar and so on.
4. Turn on the medium-high heat, pan hot put the bottom oil, add the prunes stir dry, sheng up standby.
5. Heat the wok, add a few slices of ginger, add 1 tbsp of brown sugar powder, slowly stir fry until medium brown.
6. Pour in the blanched meat and stir-fry over high heat until oil is released.
7. Add 1 tbsp brown sugar powder, 2 tbsp light soy sauce, 1.5 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 dried chili pepper, 1/3 tsp pepper, 1 tbsp cooking wine.
8. Add water to cover the meat surface and toss over high heat.
9. Once the water is boiling, reduce the heat to medium-low and continue to simmer for about 30 minutes, until the meat is tender and the sauce thickens.
10. Finally, add the sautéed preserved mustard greens, toss to coat, and simmer for about 10 minutes to blend the flavor of the mustard greens with the meat.
This recipe can be fine-tuned to suit your personal tastes and preferences, but the basic steps and ingredients remain the same. Meat stew with preserved vegetables is not only delicious and nutritious, but also one of the best dishes for family dinners and banquets.