1. Cut the five-flower meat into square cubes and soak the dried plum cabbage in warm water for 10-15 minutes.

2. In a pot of boiling water put the pork, add white onion, cooking wine, ginger blanch for a few minutes.

3. Remove the pork from the pot, and then evenly rub soy sauce on several sides of the pork to color the meat.

4. Put the oil in a separate pan and fry the pork over medium-high heat, then remove the pork and let it cool slightly.

5. Stir-fry the dried mustard greens with seasoning (a) and set aside. Meanwhile, mix seasoning (b) together and set aside.

6. Let the pork cool a bit, then cut thin slices of about 8 centimeters long, 4 centimeters wide and 0.5 centimeters thick.

7. Take a round bowl and spread a layer of seasoning (c) evenly on the bowl to give color to the spread.

8In a round bowl, place 1/3 of the dried plums in the bottom of the bowl, lay the chopped pork cubes neatly on top of the dried plums, apply a layer of seasoning (b) for each layer of meat cubes, making sure to apply it evenly, and then finally spread another circle of dried plums around the periphery of the bowl, and pour the rest of the seasoning (b) on top of the outermost layer of meat cubes and dried plums.

9. Put water in the pot, put the bowl with the paved meat in it, turn the heat from high to medium, and steam for 50-60 minutes, until the meat is soft and not rotten. Or steamed over water, a little longer. Steamed and then take the juice out, directly to the bowl and then poured, so as to do a more flavorful.

10. After taking the juice, the meat will be reclasped in a large plate, the dried prunes in the meat around a circle.