1. Boil water in a pot, and boil the pork in a pot under cold water until it is cooked through
2. Prepare the aniseed spring onion knots. The onions are blanched with the meat to soften the knots.
3. Mei Cai dry clean soak in water to remove excess salt, drain and cut into small pieces for later use
4. Pour a little water under the pot and stir-fry the sugar color with white sugar, and stir-fry slowly on medium heat until the syrup changes color. Pour the meat on low heat and stir-fry the sugar color slowly
5. Pour the aniseed into the rice wine and cook on medium heat for 20 minutes
6. The meat is picked up and placed on the plate. The flat bottom of the plate is 3 cm. It is more appropriate to remove the boiled meat aniseed and boil the cut plums in the pot until the juice is collected.
7. Cover the cooked plums on the prepared meat, sprinkle some sugar on it, and steam it on medium heat for 1 to 2 hours.
8. Take out the steamed meat, cover it with a plate and turn it around
9. Put a little green on it will look better
