Ingredients: pancetta, dried plum, green onion, ginger and garlic, cooking wine, soy sauce, curd, sugar, salt

1, pancetta with cool water, put into a pot, add green onion and ginger and appropriate amount of cooking wine, with a large fire to boil, and then cook for fifteen minutes.

2. Fish out the pork and coat it with soy sauce.

3, pour a little more oil into the pan, place the pancetta skin-side down and deep-fry over high heat.

4: Fry the pork until the skin bubbles a little, then fish out and cut into slices.

5, take a small bowl, load a few slices of ginger, a few garlic, a piece of curd, the right amount of cooking wine, more sugar, a little more old soy sauce, add a little soy sauce, a little salt, mix well.

6, put the sliced pork, with the skin side down into a bowl, pour most of the sauce into the bowl, put it into the steamer, cover and steam for an hour.

7: Cut the dried plum into julienne strips. Heat a frying pan, sauté the dried plums, then pour the remaining sauce into the pan.

8, put the fried dried plum cabbage into the bowl of the buckle meat, continue to steam for ten minutes.

9, after steaming, take the bowl out, inverted and pressed on the plate, the plum cabbage buckle meat is ready.

Extended information:

Seasoning when the juice can also add a chili pepper or sour plums (plums can also be, to be sweet) three, there is a little bit of sour and spicy very appetizing, but also to relieve greasiness.

It and salt-baked chicken, stuffed tofu at the same time known as the "three treasures of Meizhou" "Plum Cabbage Buckle Meat" selected Hengli Tuqiao Plum Cabbage core, soaked in water until crisp, light mouth.

Buttoned pork is a common Chinese dish made from pork, and canned pork is also a common canned food. The "buckling" of pork refers to the process of steaming or braising the meat until it is cooked through and then covering it in a bowl or dish.

Buttoned meat originated in Guangdong, with the most famous plum vegetable button meat, the general narrow sense of the button meat refers to the plum vegetable button meat. It is a traditional specialty of Meizhou, golden in color, fragrant, sweet and refreshing, not cold, not dry, not wet, not hot, and has been rumored to be a "positive" dish and has long been famous.