50 grams of water slightly cleaned, fished out into the hot dry pan, medium heat fried dry water.

2, the pot into the tea oil 15 grams, burned to fifty percent of the heat into the dried plum,

dried chili

powder 3 grams, medium heat stir fry, out of the pot to stay.

3, fresh skinned

pork

250 grams of clean, whole piece of boiling water, low-fire dipping about 30 minutes, when the chopsticks can be inserted through the fish, cut into 5 × 5 × 0.6 cm thick slices.

4, the pot into the tea oil 20 grams, burned to 50 percent hot, into the pork slices, medium heat stir-fry half a minute, and then into the early fried dried plum vegetables, medium heat stir-fry evenly, away from the fire into a large bowl, into the steamer basket in a large fire steam for 40 minutes (if you use the steamer steaming, it will take about 30 minutes), take out can be.

Features:

Different from

Jiangsu and Zhejiang cuisine

steamed pork with dried plums, the meat and the plums are fried first and then steamed, the flavor is more integrated.