Ingredients: 80g pork belly and 200g tofu.

Accessories: Meretrix meretrix 100g onion 1 4 carrot, half cucumber and half pepper 1 red pepper1zucchini.

Production steps:

Step 1: Wash Meretrix meretrix, soak it in light salt water for half a day, then rinse it with clear water, and then soak it in water for later use. Step 2: Slice onions, carrots, cucumbers, scallions, shredded cucurbits and ginger, and shred green peppers. Step 3: Cut the tofu into squares. Slice pork belly. Step 4: Pour 400 grams of rice washing water (after rice washing once, pour it out, then pour in clear water, and continuously knead it into white rice slurry) into a stone pot, put the soy sauce into a sieve, roll it with the back of a spoon, filter it into the rice washing water and stir it evenly. Step 5: Put the stone pot on the fire and boil it. Step 6: When cooking miso soup, pour a small amount of oil into the wok, add pork belly slices and fry on both sides until raw. Step 7: Add ginger slices, green onions, green peppers and chopped vegetables in turn, add a spoonful of salt and stir well. Step 7: When boiling again, add Chili sauce, stir well, cook on low heat for another 5 minutes, and then turn off the heat.

Other practices: Fried pork belly.

1. Wash, peel and slice pork belly. 2. Juice Sydney, drain the residue, take juice, and add ginger, garlic, chopped green onion, soy sauce, oyster sauce, sugar, honey, pepper, salt and sesame oil to make marinade. 3. Put the chopped pork belly in and marinate for more than 4 hours, or overnight. 4. Heat the pot, spread the marinated meat slices evenly in the pot and fry slowly. After both sides change color, brush a little marinade and fry until both sides are slightly burnt.