1. Soak the dried plums in boiling water for 10 minutes, drain and hold dry.
2. Dice the Cantonese sausage and set aside with chopped green onion and ginger.
3. Put dried plums in warm oil, minced ginger, oyster sauce, cooking wine, white sugar and a little salt (prunes have a salty taste), a bowl of water, and collect the juice over low heat.
4. Pour in the freshly stuffed white rice.
5. Add chopped green onion and stir fry the diced sausage over low heat.
6. Finally add MSG to close the pot.
