1, braised pork. Ingredients: 500g lean pork, soy sauce 100g, 5g cooking wine, 5g sugar, 5g onion, 5g ginger, 3g star anise and 5g cinnamon. Practice: Select pork belly and cut it into square pieces. Slice onion and ginger. Stir-fry the meat until it turns white, add cooking wine, soy sauce and sugar, add onion, ginger, aniseed and cinnamon, stir fry a little, add broth, boil, skim off the floating foam, and simmer for more than an hour, and the meat will be crisp and rotten.

2. Sauced pork. Ingredients: pork ribs (pork belly) 2500g, trotters 500g. Seasoning: 5 g of cinnamon, 3 g of pepper, 8 g of star anise, 30 g of salt, 20 g of ginger, and 0/0 g of shallot/kloc. Practice: Boned the pork ribs, cut them into long squares of about one catty, soaked them in cold water for 3 hours, and then removed and washed. Adding pig's trotters, fennel seeds and pepper into old bittern, wrapping with clean cloth, boiling with cinnamon, ginger, onion and salt, and stewing with low fire; Stew for an hour and a half, remove the meat and put it in cold water to remove the floating foam on the surface of the marinated soup; Then put the meat into the pot, add a little cold water, bring it to a boil with high fire, and simmer it with low fire until the meat is rotten and soup is thick. Finally, fish out the meat and brush a layer of raw salt water on one side of each piece of meat with skin to eat.

3. Broth. Ingredients: loofah 1250ml, pork tenderloin 100g, onion 1 2 slices of ginger, salt 1 teaspoon (5g), white pepper 1 2 teaspoons (3g) and sesame oil1. Practice: Wash the loofah, peel it and cut it into semi-circular pieces; Wash pork tenderloin and cut into thin slices; Wash the onion and cut it into sections for use. Heat oil in a pan, saute ginger slices and onion slices, add broth and salt, and then add meat slices. Add loofah and simmer for about 5 minutes, put it in a bowl, sprinkle with white pepper and sesame oil, and serve.