Pork stewed vermicelli

Ingredients: 1000g pork belly, 1 handful wide vermicelli (dried), 2 tablespoons cooking oil, braised soy sauce, 2 tablespoons delicious fresh soy sauce, 1 teaspoon rice wine, 2 tablespoons 10 grams of green onions, 10 grams of ginger, 3 cloves of garlic, 10 peppercorns, 2 star anises, 2 dried chili peppers, 2 pieces of rock sugar, 2 tablespoons of edible salt, 5 grams of cooking method: 1. Cut the pork belly into pieces of about 2 centimeters. 2. Pour water into the pot and cool the pork belly. Put it into the pot, blanch the meat until the water is boiling, stir up the foam, pick it up and set aside. 3. Heat the pot with oil, add rock sugar, stir-fry over medium heat until the color of the sugar turns dark brown, and it becomes concentrated. Heat bubbles, add pork belly and stir-fry for color. 4. Add onions, garlic, peppercorns, star anise, and dried chili peppers and stir-fry until fragrant. 5. Add boiling water, but not over the meat noodles, add braised soy sauce, delicious fresh soy sauce, rice wine, bring to a boil, and change Simmer over low heat for 40-50 minutes. 6. Add wide vermicelli, salt, stew the vermicelli again and serve. Dried twice-cooked pork with chives and moss

Processing method 1. Put the pork belly into a pot of water, add ginger slices and peppercorns and bring to a boil. Add a small amount of rice wine and cook until the meat can be seen through with chopsticks. 2. Cut into slices. 3. Finish cutting the dried tofu and garlic. 4. Add onions and ginger into the pot and stir-fry until fragrant. 5. Add the meat slices and stir-fry until oily. 6. Add spicy bean paste and stir-fry into chili oil. 7. Add dried tofu and stir-fry, pour light soy sauce along the edge of the pot and stir-fry evenly. 8. Finally add green garlic sprouts and stir-fry evenly. Stir-fried bitter greens with dry pepper

Method 1. Wash the bitter greens 2. Cut the bitter greens into strips (cut the bitter green leaves into large sections and the stems into sections) 3. Add some oil to the pot and add the peppers Dry and heat over low heat. 4. Heat the oil and add the bitter mustard. Stir-fry until red. 5. Stir-fry until the bitter turnip stems become loose. Add edible salt and stir-fry evenly. Stir-fried Pork with Chili Pepper

Food 200 grams of lean pork, 200 grams of Chaotian pepper, black soya bean, ginger, garlic, light soy sauce, salt and sugar, chicken essence, water starch, vegetable oil Method 1. Wash the lean pork first and cut it into pieces Put the strips into a bowl, add a little sugar and two spoons of light soy sauce, mix well, add an appropriate amount of water starch, stir and marinate for a few minutes. 2. Clean the chili peppers, cut into end mills, cut and wash again, filter out excess chili seeds and set aside. Cut onion and ginger into small pieces and set aside. 3. Bring a wok to a boil, pour an appropriate amount of vegetable oil, and after the oil is burned, pour in the marinated meat and stir-fry until cooked through. Then move the meat to the edge of the pot, add garlic, ginger slices and tempeh and stir-fry until fragrant. 4. Finally, add shredded chili peppers and stir-fry the meat slices together, then add a little light soy sauce, an appropriate amount of salt and MSG seasoning, and stir-fry again. When the chili peppers are wilted, turn off the heat, remove from the pot and place on the plate.