1. Boil 10g of green tea in boiling water for about 10 minutes, remove excess tea leaves, and put the tea in a bowl for later use
2. Wash 500g plum meat and cut into pieces, add water to the soup pot, add meat cubes, 3 slices of ginger, 15ml cooking wine, 5ml white vinegar, boil over high heat, blanch, and skim any foam
3. Take out the meat and wash with hot water, drain and pour into the wok
4. Pour the tea soup over the meat, add 8 slices of dried hawthorn, cook on medium heat for about 30 minutes (until the chopsticks can easily penetrate the meat), turn to low heat, add 10ml of soy sauce and 20ml of light soy sauce, stir-fry evenly, cover Put on the lid and continue to simmer for 25 minutes
5. Open the lid, add 20g rock sugar, 10g honey, stir fry evenly, and finally turn to high heat to collect the juice
6. Put the braised pork in a bowl, sprinkle with chopped green onion, and enjoy
