1. Cuttlefish and Pork Belly Soup:

Ingredients

2 dried cuttlefish, 2 pork belly tips, one green onion and one piece of ginger.

Method:

1. Wash the dried cuttlefish, soak it in water for 2-4 hours, remove the bones, and cut into slices. Peel the ginger, wash and cut into slices.

2. Take 2 pork belly tips and rub them into the pulp with coarse salt, then wash them with a little wine and vinegar.

3. Wash the pork belly, put it in a pot and cook for 20 minutes, take it out, rinse it with water, and cut it into 3 cm long and 2 cm thick slices.

4. Put the cuttlefish slices, pork belly, green onion, and ginger into a soup pot, add an appropriate amount of water, bring to a boil, then reduce to simmer and simmer for 2-3 hours.

5. After cooking the soup, add appropriate amount of salt to taste, drink the soup and eat cuttlefish and pork belly.

2. Sishen Pork Belly Soup

Ingredients

10 grams of Yunling (White Poria), 15 grams of dried yam, 15 grams of lotus seeds, and 15 grams of barley. , 10 grams of gorgon seeds, half a pork belly, 6 slices of ginger, 8 bowls of water

Method

1. Cut the pork belly with scissors along the upper and lower holes, spread it flat, and put it in the wash Pour an appropriate amount of flour, oil and vinegar into the water, and knead it repeatedly

for about 5 minutes. Rinse it with water and repeat it again. Scrape it inside and outside with a knife to remove dirt and use water

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Wash.

2. Boil a pot of water, add 3 slices of ginger and half a bowl of rice wine. When it boils, add the pork belly and cook for 3 to 5 minutes until the pork belly becomes hard. Drain out

After cooling, cut into strips about 2 cm thick and set aside;

3. Wash Yunling (White Poria), dried yam, lotus seeds, barley, and gorgon seeds, add pork belly, ginger, and half Bowl of rice

wine, cook over high heat for 20 minutes, then simmer over low heat for 2 hours, season with salt and serve.

3. Beancurd and Ginkgo Pork Belly Soup

Ingredients

Main ingredients: One pork belly, 160g of lean meat, 80g of yuba, and ginkgo Eighty grams of kernels, half a bowl of raw barley and half a bowl of cooked barley, four amounts of horse meat, a little salt, and an appropriate amount of water.

Method

(1) First remove the fat from the pork belly, turn it over, knead it with salt and cornstarch and rub it evenly, then wash it; do it again in the same way and wash it well. , put it in boiling water for a while, take it out and wash it again.

(2) Break the yuba into sections.

(3) Ginkgo can remove the heart.

(4) Cut the water chestnut into 5 slices.

(5) Use a straight clay pot to boil water about 80% full.

(6) Add the pork belly and simmer for about an hour, (add other ingredients and simmer for another hour.

(7) Take out the pork belly and cut into 10 slices, mix with other ingredients , put on a plate.

Tips:

(1) The soup can be dipped in light soy sauce.

(2) Yuba is made from tofu skin. The oblate and long stick-shaped bamboo branches are commonly used in vegetarian food.