Ingredients to prepare: pork, mustard greens or dry bean curd, ginger, garlic cloves, dry chili, salt, soy sauce, soy sauce, oyster sauce, chicken powder, five spice powder, dry seasoning spices and so on to put the pork into a hot water pot, put two spoons of soy sauce, star anise, cinnamon, sesame seeds, angelica dahuricica, nutmeg, grass nuts, ginger, grass, ko, sannai, scallion, garlic cloves, begin to simmer and cook to let the meat cooked cooked steamed after inverted in a larger plate Sprinkle with cilantro and garnish with chopped scallions. Wash the pork, cut into large pieces and add to the pot of cold water. Put onion breaks, ginger, anise, sesame leaves, pepper, cooking wine, high heat boil to low heat , with chopsticks, can be pierced can be fished out.

Slice the fried pork into large slices, each slice is about 8 centimeters long, 3 centimeters wide, 0.5 centimeters thick, will be in advance, soaked in water and washed, chopped with a knife. Leave a little oil in the pot, oil temperature 60% hot, put onion, ginger, chili, star anise, cinnamon, sugar stir fry, and then put the dried plum vegetables to stir fry, add salt, oyster sauce, soy sauce, thirteen spices pour into the water to boil and stir fry to taste. The star anise, cinnamon, chili out of the pot will be steamed meat buckle in the dish, the surface sprinkled with chopped green onions and cilantro garnish. Vegetable buckle meat is ready, pancake meat fat but not greasy, very tasty.

Plumbo is short for dried plum cabbage, Jiangsu and Zhejiang local vocabulary. Scientific name: salt pickled dried vegetables. The name "Meicai" refers to a "production method", rather than an edible plant. In Jiangsu and Zhejiang, cabbage, snowberry, mustard... etc. are all used to make dried plum vegetables. Generally a kind of potherb mustard pickled by the local people called spicy cabbage things to replace the plum or sauerkraut to do buckle meat, the practice is the same, but the taste is different, I have also eaten potatoes to do buckle meat, there is also a kind of kudzu steamed meat is also similar to the buckle meat, tiger skin buckle meat is generally more than the use of kudzu or sweet potatoes as a dipping sauce, the flavor is also quite powerful.

The dried cauliflower soaked in warm water for thirty minutes, washed and squeezed the water dry, placed on the meat. Onion, ginger, star anise, put on the vegetables. MSG, salt, old wine, and old soy sauce with a little water to mix a little drizzle on top. Then steam for about an hour, a delicious dish is ready. Note: dried cauliflower must be soaked through.