Ingredients: pork belly with skin, green garlic, bean paste, monosodium glutamate, soy sauce, sweet noodle sauce, Laoganma lobster sauce.

1. Wash pork belly with skin, put it in a clear water pot, cook it, take it out, let it cool, and cut into pieces; Wash the green garlic and cut it into horse ears for later use.

2. Add salad oil to the pot, heat it, add the sliced meat and stir-fry it until it reaches Dengzhanwo, add soy sauce, sweet noodle sauce, bean paste and Laoganma lobster sauce, then add green garlic and monosodium glutamate and stir-fry.

Spicy braised pork

1. Cut pork belly into pieces, stir-fry in a pan, add ribs sauce, sand tea sauce and clay pot sauce, stir-fry evenly, add fresh soup, add ginger slices and onion knots, stir-fry with chicken essence, pick out pork belly, fry in a 60% hot oil pan, take out and drain for later use.

2. Fry the potato chips in a 50% hot oil pan, remove the oil and put it at the bottom of the plate.

3. Leave the bottom oil in the pot, stir-fry the dried chili festival, dried chili and onion, add the fried braised pork and green and red pepper rings, add salt, monosodium glutamate and chicken essence while frying, stir well, then put the pot into a plate with potato chips, and finally sprinkle with chopped green onion.

Boiled oil residue in douchi

1. Cut pig fat into pieces or slices.

2. Heat the pan, add the fat slices, stir-fry the excess oil, beat out the oil, stir-fry until it is slightly golden, add the material head and lobster sauce, stir-fry until fragrant, stir-fry the color, add the pepper or garlic, and stir-fry until it is raw. Serve.

Griddle pork belly

Ingredients: pork belly slices, crab mushroom, Agrocybe aegerita, celery, chopped red pepper, onion, salt, monosodium glutamate, clear soup and red oil.

1. Soak the Crab Mushroom and Agrocybe aegerita in clear water and wash them.

2. Heat the oil pan, add pork belly and stir-fry until fragrant, add crab mushroom and Agrocybe aegerita and stir-fry until fragrant, add clear soup, add salt, monosodium glutamate and red oil and stir-fry slightly, then pour into a dry pan.

Sprinkle coriander, chopped red pepper and onion in the pot and eat while heating.

Barbecued pork tendon

1. Wash pig's trotters, blanch them and wash them.

2. Add water to the pot, bring salt, monosodium glutamate, sugar, soy sauce, star anise, onion and ginger to a boil, add pork trotters and cook until cooked, and take them out for later use.

3. Heat oil in the pot, add the barbecued pork sauce, and add the cooked pork trotters and stir well. Bake to taste, cool, slice and plate.

Pork face with garlic

1. Wash the pig's head meat, put it in a pot, add water, salt, cooking wine and soy sauce, cook it, take it out and let it cool, cut it into large pieces and put it on a plate.

2. Dip in water, take a bowl and make garlic juice with monosodium glutamate, sesame oil, garlic paste, soy sauce and balsamic vinegar.

3. Slice while eating.

Fried Pleurotus ostreatus

Ingredients: lean pork, Pleurotus ostreatus, ginger onion, egg, starch, water, salt, monosodium glutamate, soy sauce, cooking wine, pepper, lard, salad oil,

1. Wash the pork, change the knife and cut it into triangular pieces, put it in a pot, marinate it with proper cooking wine and salt for a while, beat in proper eggs, add proper starch, and then add water and stir well to make the meat pieces hang evenly.

2. Put the pot on a big fire, pour a proper amount of salad oil and cook until it is 50% hot. Add the sliced meat and fry until cooked. Take out the drained oil and eat it with oily meat.

3. Wash the Pleurotus ostreatus, put it in a pot and blanch it until it is cooked, remove it and drain it for later use.

4. Leave the bottom oil in the pot, add a little lard, heat it, add onion and ginger slices and stir fry until fragrant, add Pleurotus ostreatus and oily meat and stir fry evenly, add salt, soy sauce, monosodium glutamate and pepper to stir fry evenly, and add appropriate amount of water starch to stir fry evenly.

Shuiyue meatball

1. Prepare a piece of sitting hip meat, take the lean part, chop it up, add onion ginger juice, salt, a little pepper, sesame oil and spice powder instead of five-spice powder or thirteen-spice powder, and beat it evenly in one direction, and add a proper amount of water starch to beat it evenly in the same direction.

2. Boil the water in the pot until it is slightly boiling. Squeeze the meatballs by hand and put them directly into the boiling pot, keeping them half-open and slightly boiling. Boiling too much water will cause meatballs to rot.

3. Cook the meatballs until they float, and knock off the floating foam during cooking. When the meatballs float white and are simply seasoned, they can be served.

Spicy cold pork

1. Shred or diced the meat and marinate it with ginger, garlic, onion, wine, soy sauce, salt, chicken essence, old brine, star anise, pepper and fragrant leaves for about half an hour.

2. Shred peppers and stir-fry with oil over high heat. First add meat, pepper noodles, dried peppers and soy sauce, stir-fry until you like the hardness, and then add sugar to the pan. Cool in a pot.

Tantan meat

Ingredients: pork belly, Pu 'er tea, rock sugar, salt, honey, leek powder, soy sauce, salad oil, onion slices, ginger slices and cooking wine.

1. Pu 'er tea is brewed with boiling water and filtered to obtain tea; Pork belly with skin is cut into cubes about 3 cm, and blanched in a boiling water pot.

2. Pour salad oil, water and rock sugar into a wok, stir-fry pork belly with low fire until it is brown, stir-fry pork belly with low fire until it is covered with sugar juice, then add onion and ginger slices, cook wine, pour the soaked Pu 'er tea water into pork belly, simmer for about 60 minutes with low fire, add salt and light soy sauce to taste.

Toothpick meat

Ingredients: pork tenderloin, green pepper, onion, ginger, garlic, chopped green onion, dried pepper, pepper, hot sauce, salt, cooking wine, monosodium glutamate, chicken essence, pepper oil, sesame oil and salad oil.

1. Slice tenderloin, add ginger, onion, cooking wine, salt and pickles.

2. Add water and bean flour and stir well. String them together with sterilized toothpicks.

3. Put in an oil pan and fry slowly on low heat.

4. Leave oil in the pot, add dried pepper, hot sauce, ginger and garlic, chopped green onion, green pepper, salt, cooking wine, monosodium glutamate, chicken essence, stir fry, sesame oil and pepper oil.

Douchi Sichuan style pork

1. Pork peeled and sliced; Slice onion, garlic sprout and green pepper for later use; Douchi can be chopped.

2. Cook a little oil in the pot, stir-fry the meat slices to give oil, roll them up, add a little more lobster sauce and a little sweet noodle sauce, or add less bean paste, which mainly reflects the taste and fragrance of lobster sauce. Add a little sugar and soy sauce, stir-fry onion and green pepper slices, add garlic sprouts and stir-fry until tasteless, and then serve.