1. Stir-fried stir-fried pork

This is a hard-fried pork belly method. The raw material is soft pork belly, scraped off the hair, soaked in blood, and cut into thin slices with the skin on. Add the rectangular slices into the wok and stir-fry until the raw material is chopped. Add the green onion slices and shredded ginger. Dip in the vinegar and stir-fry for a few times until fragrant. Add light-colored soy sauce and salt water and other condiments. Fry until the flavor is fragrant. Finally add in the long slices. Green pepper cubes, stir-fry for a few times and serve.

Features: soft, light in color, refreshing, fragrant, and not greasy.

2. Stir-fried pork with green onions

This is a short-term stir-frying method. Use soft pork belly with skin, clean it with the same method as above, and cut it into domino-long pieces. Slice and cut green onions into 6 or 7 cm long sections. Heat the wok with vegetable oil until it is 60% hot. Put the meat slices and green onions into the pot and stir-fry over high heat. When the meat slices are fried until the oil just comes out, drop in the balsamic vinegar, pour in the cooking wine, add a little each of sugar and shredded ginger, and then pour in Add the clear and flavorful sauce made with chicken stock, stir-fry a few times to coat the ingredients with the sauce, and serve.

Characteristics: soft texture, clear color, green onion aroma, strong taste. There is no juice at the bottom of the plate after eating, only a layer of floating oil.

3. Spicy Stir-fried Pork

This is a stir-fried and spicy cooking method. Clean the soft pork belly with skin, arrange it into large cubes, and cook it in a pot of warm water. When the fat is fully cooked and 8 is mature, take it out, soak it in cold water until the meat is white and colorless, then take it out and cut it into strips. First mix various condiments (without soy sauce) into the red chili oil and stir evenly to form a spicy sauce. Heat the vegetable oil in a wok until it is 60% hot. Add green onion strips, add balsamic vinegar and cook until fragrant. Pour in the meat strips. Stir-fry a few times quickly, add the spicy sauce, stir-fry a few times, add green vegetable segments, find a good taste and serve.

Features: soft and strong texture, bright red color, strong spicy flavor, best paired with wine and rice.

4. Sautéed Pork with Sauce Flavor

This is a smooth stir-fry method. Take suckling pig pork belly with skin, cut it into willow leaves, add moist starch, eggs, refined salt and soy sauce. Stir evenly, add 40% hot oil and remove. Leave a little oil in the pot. Add shredded ginger, green onion and vinegar to cook until fragrant. Add sugar, sweet noodle sauce and yellow sauce and stir-fry until fragrant. Pour in sliced ??meat, fungus, Quickly stir-fry day lily segments and straw mushroom slices and serve. When eating, put shredded raw green onions, noodle sauce, and meat slices into the steamed sandwich cake and serve.

Features: soft texture and thin slices, strong sauce flavor, edible main and side dishes, endless charm.

5. Stir-fried Pork

This is a slow-fire frying and stewing method. Take the soft pork belly with skin, clean it, cut it into large pieces thicker than the pot board, and put it into the wok. Stir-fry over high heat to remove the raw material, add vinegar, add onion slices, ginger slices, and green pepper slices and stir-fry for a few times. Add in the fragrant fermentation juice and condiments. Cover the pot over low heat, fry and simmer for 5 minutes. Remove from the pan.

Characteristics: soft texture, bright color and strong aroma.