Plum dish with meat is a big meat dish especially suitable for Chinese New Year’s feast. Because of its bright red sauce, thick and mellow soup, gorgeous and rich dishes, it has become the first-class dish for Chinese New Year’s feast. Even now we can come into contact with all kinds of new and creative dishes, but on the dinner table of dinner party and festival party, there is still no lack of plum dish and pork.


100g Mei Cai
500g pork
1 / 4 tsp salt
1 tablespoon soy sauce
3 slices of ginger
1 star anise
1 teaspoon cooking wine
Proper amount of water starch
1 shallot
1 tsp sugar
Proper amount of vegetable oil


Step 1
Wash and soak dried plum vegetables for 1 hour

Step 2
Cut the dried prunes into sections and set aside

Step 3
Wash the streaky pork, put it into the pot and cook until it is 7 mature, that is, chopsticks are inserted and no blood flows out

Step 4
Remove the streaky pork and dry it

Step 5
Apply a layer of soy sauce on the skin while it is hot

Step 6
Heat some vegetable oil in the pan, fry the meat until golden brown, remove the skin and cut it into 0.6cm thick slices

Step 7
Pour a little oil into the pot, add star anise and scallion, stir fry ginger slices over low heat, and stir fry until fragrant

Step 8
Put in the sliced meat and stir fry for several times

Step 9
Add cooking wine, soy sauce, sugar, salt and plenty of water, cover and cook for 5 minutes

Step 10
Take out the cooked meat slices and pour the soup into the container

Step 11
Put the skin of pork in a steaming bowl, put the cooked dried vegetables on it, and pour in the soup

Step 12
Place the steaming bowl on the steaming plate

Step 13
Put it into the steamer and close the door

Step 14
Steam at 100 ℃ for 20 minutes

Step 15
After steaming, take out the preserved pork, cool it a little, turn the plate over quickly, put the preserved pork back on the plate, and finally pour the surplus soup into the pot, thicken it with starch and pour it on the plate