Small crispy meat usually needs to pick up good pork belly and cut it into pieces, then wrap it in starch and egg liquid, marinate it with onion, ginger and garlic prepared in advance, then fry it in a pan until golden brown, and drain the oil. After frying, you need to stir fry again, and finally sprinkle with coriander and chopped green onion.

Sliced pork is a large piece of meat with fat and thin. First, it is cooked with clear water. The purpose of cooking is to remove blood foam. After cooking, it is dried and the surface of each piece of meat is wrapped with honey. After that, fry slowly in a pan until the surface of the meat is completely colored. Take a small bowl, pour in soy sauce and salt, add warm water, stir well, pour into a meat bowl, steam the dried tangerine peel, star anise, onion and ginger slices on the meat, and remove the dried tangerine peel, star anise, onion and ginger slices after steaming.

For braised chicken, you should marinate a chick first, prepare soybeans by the way, soak them and drain them for later use, cut onions, ginger and garlic, and prepare some peppers, cinnamon, star anise, fragrant leaves and dried peppers. Stir-fry chicken and soybean, then add soy sauce, cooking wine, white sugar, chicken powder, thirteen spices and Pixian watercress in turn, and finally pour in appropriate amount of boiling water for stewing.

Steamed pork with flour can be made in various ways. Simply, you can buy all the ingredients directly from steamed meat powder and pork belly.

Four Joy Meetballs, you need to chop the prepared meat, water chestnut, mushrooms, ginger and onions, then add starch, soy sauce, salt, white sugar and stuffing, stir in the same direction, and beat a proper amount of stuffing into balls. Then fry in the pan until golden brown, remove it, add the soup material, and add appropriate amount of water to boil.

Elbow with a handle is a traditional famous dish in Dali, Shaanxi Province. There are special ways to do it, so I won't go into details here. I will write a special article to introduce it later when I have time.

Braised pork with plum dishes originated from Hakka dishes at first, and was introduced into Shaanxi province, which was slightly improved according to the tastes of local people. The key to this dish is plum (also called "mildew"), which needs to be pickled in advance. Cut pork belly into squares, and soak dried plum in warm water; Add pork belly in boiling water in the pot, add scallion, cooking wine and ginger slices and cook for a certain period of time; Then take out the pork belly, evenly spread soy sauce on the meat and color it, fry it in another pot, take it out and let it cool; Stir-frying dried prunes for preparation; Slice the pork belly, put prunes on the bottom of the bowl, put the meat neatly, and brush each piece with special sauce; Finally, steam it in the pot.

Eight-treasure sweet rice, blood glutinous rice, glutinous rice mixed evenly, washed, soaked in advance, and also soaked red beans in advance. Then take a big bowl, coat a layer of cooked lard on its inner wall, shape some peanuts and preserved apricots at the bottom of the bowl, put mixed glutinous rice on it, put a layer of red beans and a layer of glutinous rice on it, and repeat until it is full. Add a proper amount of cold water to the bowl and cover it with plastic wrap. Steamed before eating, sprinkled with a layer of crystal juice made of sweet-scented osmanthus sugar.