Main Ingredients: 200g pancetta, 200g preserved mustard greens.

Accessories: 1 piece of ginger, 2 cloves of garlic, 1 section of green onion, 2 teaspoons of soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of oyster sauce, 2 tablespoons of vegetable oil, 1 teaspoon of sweet noodle sauce, 1 teaspoon of bean paste.

1: Cook the pancetta in a wok, add a few slices of ginger and cook together.

2: Mince the green onion, ginger and garlic, and finely chop the preserved mustard greens.

3, cooked pork smeared with a layer of soy sauce.

4, put a little peanut oil in the pot, burn to 30% heat into the pork, small fire slowly fry, fry out excess oil.

5, with the fried oil stir-fry coriander.

6, soy sauce, soy sauce, oyster sauce, sweet noodle sauce, bean paste into a sauce.

7, will be cut into thin slices of pork in the sauce, and then put the bottom of the preserved mustard greens, pork on top of the arrangement.

8, into the pressure cooker, steam steam 20 minutes off the fire out of the pot.

9, out of the pot on the plate, the plum dishes buckle meat can be completed.