Ingredients: pork belly with skin 1 whole piece (about 1500g), shredded lettuce 400g.

Seasoning: 50g ginger slices with chives, 2g salt, 80g sugar, soy sauce 100g, 300g carved wine and 3g fennel.

working methods

1. Wash the pork belly with clear water, then cook it in a pot until it is 80% ripe, take it out, dry the water with a clean cloth, put some soy sauce on the skin, fry it in an oil pan until golden brown, and cut it into small pieces 4 cm square.

2, the pot is on fire, add 25 grams of onion and ginger slices, stir fry, add chopped pork belly, skin down, then cover the remaining onion and ginger powder, add the remaining seasoning, turn to low heat after boiling, cover the lid and burn for 2 hours until the juice is thick.

Fried squid with hot and sour sauce

Ingredients: a fresh squid, sour radish, pepper, soy sauce, Pixian bean paste, garlic, soy sauce, cooking wine, salt and pepper.

1. Buy the whole squid, remove the black film on the surface and the sundries on the head, and remove the head for later use.

2. Cut the whole squid vertically and divide it into two symmetrical pieces, and then the cutting knife mainly acts on these two pieces.

3. Put the squid on a flower knife and cut it into rectangles.

4. After adding water to the pot and boiling, quickly blanch the squid, and then take it out and control the water for later use (the squid will be taken out immediately after it is slightly curled, and it will get old after a long time).

Step 5 cut pickled radish into long strips

6. Cut the pepper into sections and slice the garlic.

7. When the oil in the pot is hot, add pepper and garlic slices until it is fragrant.

8. Add a small amount of pepper.

9. 1 spoon of bean paste and stir-fry red oil.

10. Slice pepper and garlic.

1 1. Pour in 1 tablespoon soy sauce and 1 tablespoon cooking wine to taste.

12. Finally, add a little salt and stir well to serve.