Prepare the ingredients as follows: 1 piece of pork, 1 handful of dried mustard greens, Shanghai Qing, 2 tablespoons of soy sauce, 1 piece of ginger, 5 cloves of garlic, 1 tablespoon of cooking wine, 1 teaspoon of sugar, the right amount of water, the right amount of vegetable oil, the right amount of water starch, a little dark soy sauce

Precisely as follows: wash the pork, put into a pot, add a large pot of cold water did not pass, and then cook slowly over a low heat until the slightly boiling, then cook for about 10 minutes, pick up a little cool, and then in the surface of the pork skin with a toothpick poke numerous small holes, and then coated with a layer of dark soy sauce, and then start a pot with a wide range of oil, the oil temperature of 6 into the heat, will be the pork in the pot fried until the surface of the caramelized brown! Soak the pork in water for 1 hour to wrinkle the skin. After 1 hour, drain the pork and cut into 1cm thick slices! Soak the dried plums in water for a few minutes, then toss them in a pan and season with wine, sugar, salt and soy sauce. In a bowl, place the pork rind side down, then layer with the dried plums and press down. Steam for about 1 hour. Pour out the gravy after steaming. Blanch the bok choy in salted water and cool it, then spread it on the side of the plate, and buckle the dried plums and meat in the center. Thicken the gravy and pour over.

Practice 2: stewed pork with dried plums

Prepare the ingredients as follows: 300 grams of pork, 30 grams of dried plums, 1 teaspoon of salt, 1 piece of green onion, 1 piece of ginger, 2 anise, cinnamon, 1 piece of braising juice 60 ml, a little bit of vegetable oil

Specifically, the following: pork cut into pieces, anise, cinnamon, green onion and ginger to put seasoning packets, dried plums soaked well and drained, start the pot! Put the pork stir-fry until the surface brown, put some Li Jinji braised sauce stir-fry, add dried plums, seasoning packet, salt, heating water over the material, and then high-fire boil, low-fire stew for 1 hour, turn on the fire to collect the juice can be!

Practice 3: dried plum buns

Prepare the following ingredients: high gluten flour 240 grams, 100 grams of low gluten flour, 200 grams of pork filling, 100 grams of dried plums, yeast (dry) 5 ml, 40 grams of chengqi, 10 ml of cornstarch, 5 grams of salad oil, 2 tablespoons of soy sauce, 5 icing sugar, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, 155 grams of water

This is the first time that I've seen this.

The specific method is as follows: high gluten flour + low gluten flour + sugar + yeast, slowly pour in water, stir into snowflake flakes, then knead into a large ball. Cheng flour + cooking oil kneaded into a small ball, after 10 minutes of relaxation, the size of the dough, kneaded in one piece, kneaded constantly, until smooth, warm place fermentation, until the finger jack does not rebound, dial the surface of the dough, flocculent, said the surface of the fermentation is complete! Fermentation of the dough in the process, prepare the filling, dried plum water cast clean, pick out the lumps and hard stalks, onion, ginger and garlic, chopped into froth, a little oil in the pot, popping incense, onion and garlic minced, add pork stuffing, stir-frying oil over low heat, pour into the dried plum, stir-frying evenly, add soy sauce, sugar, soy sauce stir-frying incense, add more than the amount of vegetables in the water, simmering, the water is almost dry, before the starch with cold water, and poured into the pot to make the broth! children thickened, turn off the heat, let cool for use, hairy dough, rolled into long strips, equal parts of the agent, agent rolled round and pressed deflated, rolled into thin around the middle of the thick bun skin, wrapped into a package, steamed cover curtain, brush a thin layer of cooking oil, to prevent sticking to the pan, buns spaced out enough space, let stand for 20 minutes, steam on high heat for 18 minutes can be!