Raw materials: 500g of pork belly, fragrant leaves 1 slice, pepper 15, garlic 1 head, 2 wild peppers, ginger 1 0g, 30ml of light soy sauce, 30ml of light soy sauce10ml of cooking wine.

Practice:

1. Wash the pork belly and scrape the dirt off the skin.

2. Pour enough water into the pot to boil, blanch the pork belly for 2 minutes, then take it out, cool it with cold water, roll the pork belly into a roll, and tie it with cotton thread. Be sure to tie it tightly.

3. Put the pork belly roll into the pot, pour in a proper amount of water until it reaches the surface, add ginger slices, star anise, fragrant leaves, pepper, soy sauce, cooking wine and a little salt, boil over high heat, and then turn to low heat for about 30 minutes.

4. Take out the pork belly and let it cool, untie the rope, cut it into thin slices with a knife and put it in a plate.

5. Chop garlic, chop wild pepper, put it in a bowl, add soy sauce, rice vinegar, sugar, sesame oil, salt and chives to make a juice, and pour it on the pork belly slices.

Sautéed Pork Belly with Cabbage in Chili Sauce

Raw materials: pork belly 200g, spicy cabbage100g, garlic 2 cloves, sugar 5g, cooking wine10ml, light soy sauce 5ml, vegetable oil15ml and salt 2g.

Practice:

1. Slice the pork belly, add salt and cooking wine to marinate for a while, and chop the garlic.

2. Heat the vegetable oil in the pot, stir-fry the pork belly to get oil, and add the minced garlic to saute.

3. Add sugar and soy sauce and stir-fry until the color is uniform. Finally, add the prepared spicy cabbage.

4. Stir well and serve.