Buckle meat with preserved mustard greens

Raw materials: buckled meat, preserved mustard greens, ginger, sugar, salt, soy sauce.

Practice steps:

Step 1, prepare the materials, put the sliced pork skin side down in a stainless steel bowl, buckle meat sprinkled with a layer of soy sauce, sprinkle a little bit of salt, sprinkle a layer of sugar, sugar can be a little bit more, and then sprinkled a little bit of ginger granules on top of the white sugar, all should be spread evenly.

Step 2, the last layer of the plum dishes in the buckle meat above, spread evenly (the plum dishes first wash the water dry, and then cut into small pieces).

Step 3, I sprinkled a layer of sugar on top of the cabbage, you can put a little more sugar, because the cabbage is very salty.

Step 4, this is steamed for three hours of plum cabbage buckle meat, finished.

Step 5, finished picture.

Tips:

Button meat is New Year's Eve on the fried, with a plastic bag, and then vacuum packaged in the freezer, as long as the thawing out on it, if there is no ready-made, you need to fry the button meat and then do it again, supermarkets seem to have ready-made, but still remind the do it yourself to be tasty a little.

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