practice 1: fried belly slices with Chili peppers (Hunan cuisine) features: colorful and delicious. Ingredients: 5g boiled pork tripe, 25g green pepper and 25g red pepper, and appropriate amount of chopped green onion, salt, cooking wine, monosodium glutamate, peanut oil and water starch. Production: 1. Slice the pork belly into pieces; Cut the green pepper, remove the tendons and seeds, wash it, blanch it with boiling water, take it out and cut it into small pieces. 2. Heat the wok with oil, stir-fry the chopped green onion, stir-fry the belly slices a few times, add green pepper, red pepper, salt, cooking wine and monosodium glutamate, stir-fry until it is 8% cooked, thicken with water starch, pour in cooked oil and take out. Method 2: Stir-fried tripe with celery Material: 15g of celery, 1g of pork tripe, a little of carrot and ginger. Seasoning: 2 grams of peanut oil, 1 grams of salt, 8 grams of monosodium glutamate, 2 grams of sugar, a little wet flour and sesame oil. Practice: 1. Peel celery and cut into strips, cook pork belly and cut into strips, cut carrots and slice ginger; 2. Put peanut oil in the pot, add ginger slices, celery, carrot slices and salt and stir-fry until it tastes good; 3. Add belly strips, monosodium glutamate and sugar, stir-fry with high fire, thicken with wet raw flour, and pour in sesame oil. － ? Nutritional value: celery-celery is very rich in nutrition. 1 grams of celery contains 2.2 grams of protein, 8.5 milligrams of calcium, 61 milligrams of phosphorus and 8.5 milligrams of iron, of which the content of protein is ... Method 3: oil-fried crispy materials: 2 grams of pork tripe, 15 grams of chicken gizzard, 5 grams of Shaoxing wine, 1.4 grams of refined salt, 2 grams of onion and 1 gram of ginger. Practice: 1. Peel off the fat skin and hard ribs on the belly head, wash it, put it in a bowl with a net flower knife, add salt and wet starch, wash the chicken gizzard, remove the inner and outer ribs, cut a cross knife with a distance of 2 mm with a knife, put it in another bowl, add salt and wet starch and mix. 2. Take another small bowl, add clear soup, Shaoxing wine, monosodium glutamate, refined salt and wet starch, and mix well to make a sauce for later use. 3. Heat the wok, add lard, heat it to 8%, add belly head and chicken gizzards, quickly spread them with chopsticks, and pour them into a colander to drain oil. Leave a little oil in the wok until the onion, ginger and garlic are not fragrant, then pour in the chicken gizzards and tripe, pour in the sauce, turn it over twice, and serve. Features: crisp and smooth, fresh and refreshing. Key points: First, chicken gizzards and pork tripe heads must be washed clean to remove peculiar smell. Second, it is necessary to master the heat properly, and stir-fry with hot oil. Generally, the pot is cooked when the oil temperature is 8%, and the chicken gizzards turn from red to white, and the belly is lifted up. If the fire is too long, it will be old and not brittle. Practice 4: Salt and pepper belly tip Ingredients: 75 grams of pork belly tip. Seasoning: 2 duck eggs, 15g flour, 1g baking soda, proper amount of sugar, cooking wine and refined salt, a little monosodium glutamate, 1g soup and 75g peanut oil (about 15g consumption). Method: 1. Scrape the surface oil film off the tip of the pork belly, wash it, put it in a casserole, serve soup, season it with refined salt, cooking wine, sugar and monosodium glutamate, simmer for 2 hours with low fire, and then take it out and cut it into several large pieces. 2, duck eggs and flour, baking soda powder with appropriate amount of cooking oil, water into egg batter. 3. Place the pan on a strong fire. When the peanut oil is burned to 5% heat, roll the simmered belly tip into flour one by one, then hang the egg batter, then take it out when the pan is fried to golden brown, drain the oil, cut it into 5×1.5 cm strips, and serve with salt and pepper. Features: crispy outside and tender inside, served with wine and delicacies. The key: the tip of the belly must be baked in the casserole. Method 5: Stewed vegetarian dishes ingredients: 1 vegetarian belly, 1 green pepper, 1 large tomato and 2 tablespoons miso honey dipping sauce. Method: (1) Wash and drain the materials separately, and cut them into dices of about the same size. (2) Take the oil pan, add the vegetarian belly and stir-fry until the skin is slightly golden yellow, then add the tomatoes and green peppers and stir-fry for 3 seconds. (3) Add miso honey dipping sauce, stir-fry evenly with medium fire to make the materials tasty, then turn off the fire and put them into a plate. Sauce may have different salinity because of different materials selected by individuals, so when adding sauce, it can be increased or decreased according to personal taste. Miso can be coarse or fine. Practice 6: Sauté ed belly slices with green vegetables Ingredients: 2 grams of cooked pork belly, 3 grams of green vegetables, 25 grams of cooked lard, 6 grams of fine salt, 1 gram of monosodium glutamate, 5 grams of yellow wine, 1 grams of wet starch and 15 grams of fresh soup. Features: Beautiful color and fresh taste. Efficacy: laxative. Practice: 1. Cut the cooked belly into pieces 5 cm long and 2 cm wide; Remove the old leaves from the vegetables, take the heart of the vegetables, and cut into 5 cm long sections. 2. Heat the pan, slide the pan with lard, and then add 25g of lard. When the oil is heated to 5%, stir-fry Lai Xin in the pan, pour it into a colander and drain the oil. 3. Leave 15 grams of oil in the original pot, put the belly slices and cabbage hearts slightly, and add 15 grams of yellow wine, salt and fresh soup. After boiling, add monosodium glutamate, put wet starch to get greasy, pour lard on it, and serve out of the pot and put it in a basin. Practice 7: Chamomile pork belly Material: 1 pork belly, 6 bowls of clear soup, 3 grams of chamomile, 3 grams of Astragalus, and 1 large piece of ginger. Features: This dish has the function of strengthening the stomach and improving eyesight. Practice: Wash the pork belly, boil it in boiling water for 3 minutes, remove it and cut it into large slices. Add essence, salt and ginger to the boiling pot, cook wine, then add pork belly slices, boil and simmer for an hour and a half. Practice 8: Stewed vegetarian dishes ingredients: 1 vegetarian belly, 1 pepper, 1 large tomato, 2 tablespoons of miso honey dipping sauce Practice: 1. Wash and drain the materials separately, and cut them into dices, about the same size. 2, from the oil pan, add vegetarian belly stir-fry to make the skin slightly golden yellow, then add tomatoes and green peppers and stir-fry for 3 seconds. 3. Add miso honey dipping sauce, stir-fry evenly over medium heat to make the material tasty, then turn off the fire and put it into a plate. Sauce may have different salinity because of different materials selected by individuals, so when adding sauce, it can be increased or decreased according to personal taste. Miso can be coarse or fine. Nutritional value: Green pepper-Green pepper contains antioxidant vitamins and trace elements, which can enhance people's physical strength and relieve fatigue caused by work and life pressure. Practice j 9: pine nuts and fragrant belly lettuce bag ingredients: pork belly, green and red pepper, pine nuts and lettuce. Practice: dice the pork belly, blanch it, stir-fry it with green pepper and pine nuts, put it on lettuce, and wrap it with lettuce to eat.