Ingredients: pork belly with skin, green pepper, ginger, garlic, soy sauce, cooking wine, and appropriate amount of sugar.

Practice:

1. Wash and slice pork belly with skin for later use.

2. Wash the green pepper and cut it into sections obliquely. Put the oil in the pot and put it on fire. When the oil is 70% hot, add the ginger and garlic slices and saute.

3. Add the chopped pork belly slices and stir-fry until the meat slices are slightly rolled.

4. Stir in the soy sauce and cooking wine, then pour in the green pepper, cover and simmer for a while until the green pepper is cooked, then remove the cover and stir-fry with salt and sugar.

Braised pork belly with bean tendon

Raw materials: pork belly 1 000g, 4 beancurd tendons, a handful of chives, ginger 1 piece, cinnamon1small root, 5 dry and spicy, 3 fragrant leaves, 2 star anise, cooking wine 15ml, 30ml light soy sauce/light soy sauce.

Practice:

1. Wash the pork belly, put it in a pot, pour in clear water, heat it with high fire, and turn it to medium-low fire for about 20 minutes, then chopsticks can pierce the meat (I am a little impatient, and I take it out before it is cooked thoroughly). After taking it out, change the knife and cut it into 2cm pieces.

2. Soak the bean gluten in warm water 15 minutes or so, until it becomes soft, and drain it for later use.

3. Pour the oil into the pot, and when the oil is heated to 70% heat by high fire, stir-fry the meat for 2 minutes, then add ginger, star anise, cinnamon, fragrant leaves and dried peppers to stir-fry the fragrance, pour in light soy sauce, stir-fry the meat with dark soy sauce and cook the cooking wine.