Family members in addition to the New Year's Day is the 11th National Day to get together the most complete, each family table will make a large table dishes, so for you to share a particularly famous Hakka dishes: plum dishes buckle meat, regardless of the color or taste can instantly stimulate our taste buds, the meat in the fat and not greasy, soft rotten mellow, as long as you eat a bite of it will be full of mouth, with the rice don't mention more than a tasty.

Sweetened pork with mustard greens is a symbol of prosperity, and then our family New Year's festivals must be less than this dish, the main ingredient selection of pork and mustard greens as the main ingredients, vegetables will be paired with some onions, ginger and garlic, so that the taste of fat and not greasy to eat, this dish we have eaten a lot of restaurants, the pork can be uniformly absorbed with mustard greens and the sauce of the broth, the two with together is a really perfect match.

Plums are very good in the north of us have to sell, it is produced with the southern Guangdong region, belongs to a pickled food, Plums taste is more unique once we will be Plums with porridge with food, Plums in the nutrients are very rich, containing protein, sugar, iron, phosphorus, vitamins, trace elements, Plums sex cool, with a heat dissipation and other efficacy, and in addition to the Plums can clean up the liver of bacteria, medical research, the Plums can be a good choice. The liver in the bacteria, medical research to eat the plum can also be bright eyes.

Meat we must choose to choose between fat and lean meat, so that eating in the mouth will not feel very greasy, but not yet finished, the following take a look at the color and flavor of the full of the plum dishes buckle meat production steps and methods, learn to make a big show of force for the family.

Dish name: plum vegetable buckle meat

Necessary ingredients: 350 grams of pork, 100 grams of dried plum vegetables, 1 piece of ginger, scallions, cinnamon moderate amount, the right amount of leaves, white pepper 2 tsp, the right amount of salt, sugar 1 tsp, a little bit of sesame oil, the right amount of water, wine 2 tbsp. 2 tablespoons of cooking wine. Cooking oil moderate amount, old soy sauce moderate amount.

Cooking steps:

1. First we need to prepare all the above ingredients, ginger cleaned generally need to be cut into ginger half cut into ginger slices, scallion white need to be cut into segments of green onion leaves cut into scallion flowers, pork with water need to be repeatedly cleaned and then drained for spare.

2. pot to add the right amount of water, cool water to the meat into the pot, the pot then need to add ginger, scallion, cinnamon, sesame leaves, cooking wine boiled on the time to eat about 10 minutes to fish out of not hot to standby.

3. Next we need to add the right amount of soy sauce in the pan, and then in the pork with a toothpick evenly tied on the small holes, coated with color and then soak the pork skin side down for about 11 minutes, soak well after we fished out for spare.

4. In the remaining soy sauce we need to add sugar, cooking wine, white pepper, cooking salt and mix well.

5. pan need to add the right amount of oil, oil temperature of 6 into the heat, turn on the low heat will be pork down slowly frying out of the tiger skin, you can cover the lid = to prevent the oil splash.

6. After frying we will cut the pancetta into thin slices, evenly and neatly spread on the plate standby.

7. Do not pour out the oil in the pan, we need to stir fry with shredded ginger to burst the aroma, and then add the plum cabbage to stir fry the flavor.

8. Will make a good sauce into the meat, in the fried cabbage to the meat on the pressure, on the pot for about 11 hours of steaming, like meat soft can be made with a pressure cooker.

9. Steam cooked out of the pan on the plate can be eaten.