Chinese cabbage is a traditional Hakka dish. The ingredients include pork, plum, onion, ginger and so on.
Usually, boil the soup pot on the pork, add soy sauce, fry, and cut into meat. Then add scallions, ginger and other condiments to fry for a while, then stew the soup with a small fire, the five-flower meat into a bowl, spread the plum section, pour into the original soup steamed. When the dishes are served, the meat should be buckled in the dish.
After cooking, meat is rotten and fragrant, and tastes salty and sweet.