This plum dish meat is soaked in Pu’er tea, without adding a drop of oil to remove part of the fat, that is to say, this dish can not only increase the heat but also not greasy.


250 grams of pork
1 cabbage
5g Pu'er tea


Step 1
  The pork from the supermarket is sliced and washed. The preserved vegetable core was soaked in brine for more than 2 hours

Step 2
Soak in Pu'er tea for a while to remove the greasiness. Put a small amount of water in the frying pan and put the pork into it. Slowly force out the fat in the pork with a small fire and pick it up for use

Step 3
Release the soy sauce, soy sauce, rock sugar and cooking wine in the dish and soak for a while

Step 4
Put the colored pork in order, and use the lard to stir fry ginger and garlic

Step 5
Add in, stir fry the diced mustard for a while, and put the diced mustard on the pork

Step 6
Cover with a suitable dish, steam over medium low heat for 1 hour, then serve on the table