1, ancient braised pork: raw material: 600g pork belly with skin. Seasoning: salad oil 1kg (about 50g), dried pickles 50g, material A (star anise 2g, dried red pepper 20g, fragrant leaves 2 pieces, cardamom 10g, licorice, ginger, soy sauce and chicken essence). Practice: cut the pork belly into squares, deeply insert the cross knife into the skin on the skinless side, put it in 70% hot salad oil, heat it with low fire until the skin is tight, take out the oil, put it in a casserole, add material A and water 1 kg, and boil it with high fire. Simmer pork belly on low heat 1 hour until the meat is crisp and rotten, and leave the fire. Soak dried pickles in cold water, wash and chop, and squeeze out water; Put the cooked lard into the pot, heat it to 50%, add the pickled vegetables and stir-fry until fragrant, and leave the fire. Take a new casserole, put the fried pickles as the bottom, put the square meat on the pickles, pour the original soup of cook the meat, simmer for 2-3 minutes until the juice is thick, and sprinkle with green pepper rings.

2. Yellow croaker: Ingredients: 3 large yellow croaker, a can of beer, appropriate amount of cooking oil, 30g of starch, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of chopped pepper, appropriate amount of salt, appropriate amount of sugar, 1 tablespoon of soy sauce, and 4 tablespoons of cooking wine. Practice: Wash the yellow croaker and onion ginger and put them in a large bowl. Pour in beer, 1 tablespoon soy sauce, 4 tablespoons cooking wine, soak the fish cover plastic wrap, and marinate in the refrigerator for 24 hours. Kitchen paper towels absorb water from fish skin, which is slightly starch-sticky (the amount of dry powder is very small on the premise of water absorption). Heat a pot in medium heat, rub ginger and coat the bottom of the inner wall, put oil and cool to 70% heat. Fry the fish until both sides are golden, and remove the excess oil from the pot for later use. Leave the base oil, add ginger, garlic and chopped pepper and stir fry. Pour in fried fish, 2/3 fish, and simmer over high fire, turning the fish once. Shake the juice gently, add salt and sugar to make it fresh, and take it out.

3, overlord tube bone. Material: 400g of pig bone. Ingredients: millet pepper 25g, red pepper 25g, minced garlic 10g. Seasoning: 5g of spicy fresh dew, 5g of oyster sauce, 2g of soy sauce and 2g of dragon brand soy sauce. Production: Cook the bone with slow fire for one and a half hours, and add ginger slices and salt when cooking until the flesh and blood are separated. Heat the oil, add minced garlic and millet pepper, stir-fry, add spices such as bone marrow, monosodium glutamate and oyster sauce to taste, add broth until the taste is thorough, and collect the juice.