Braised Black Carp with pickled Chinese cabbage and Salted Plum

1. Set aside two pickled plums and a little pickled plum juice.

2. Wash and cut pickled Chinese cabbage into pieces.

3. Cut the squid into pieces and set aside.

4. Wash, peel, and slice pork belly.

5. Heat the oil in the pot and stir fry the pork belly until it becomes oily.

6. Add pickled Chinese cabbage, stir fry and dry.

7. Add an appropriate amount of water.

8. Put in the squid.

9. Have some more ginger slices.

10. Pour in pre prepared sour plums and juice.

11. Bring to a boil and simmer over low heat for about 20 minutes.

12. Before cooking, try the saltiness and add some white sugar to neutralize the sourness.

13. Finished products.

14. Finished products.

15. Finished products.