Umeboshi stew

Overview

Umeboshi has a unique aroma and delicious taste, and can be seen in both large and small banquets.

Prepare the ingredients first.
Soak the prunes in cold water for 30 minutes and set aside.
After washing the inside of the pig, put it in cold water and turn on the heat. When the water boils, take it out.
Cut the meat into slices about 6 mm thick.
Then pour it into the boiling water.
Remove and set aside.
Heat the pan and cool the oil.
Put the meat skin side down into the oil pan first, and fry the skin.
When the skin of the meat turns slightly yellow and some of the oil is released from the fat, fry the whole piece of meat until it turns slightly yellow.
After the meat is fried, pour out the excess oil and add an appropriate amount of rock sugar.
After all the rock sugar has melted, add an appropriate amount of boiling water.
Add the soaked prunes and turn up the heat to reduce the juice.
When the soup is finished, you can add oyster sauce and take it out of the pot. See if the color is very attractive.