Accessories: 50 grams of pickles, 30 grams of peppers (red, sharp and dried), 25 grams of green garlic, 25 grams of magnolia slices and 20 grams of starch (corn).

Seasoning: monosodium glutamate 1g salt 1g sesame oil 2g lard (refined) 75g each.

Hot and sour belly tip method:

1. Wash the tip of the belly, remove the oil tendons, and lay it flat on the chopping board, with the outside facing down and the inside facing up. Every 0.2 cm, cut the straight knife first, then cut the horizontal knife to the depth of two-thirds of the belly tip, then cut into diamond-shaped blocks with a length of 2 cm and a width of 2 cm, put them in a bowl, and adjust them with wet starch and refined salt.

2. Wash pickles, red peppers and green garlic, and cut them into rice grains together with hydroponic orchids;

3. Put the wok on the fire, add the cooked lard, heat it to 80%, put the belly tip into the wok, and pour the oil into the colander to drain the oil;

4. Leave the oil in the pot. Stir-fry the pickles, magnolia slices and red pepper first, then stir-fry the belly tip, green garlic and monosodium glutamate, dilute and thicken the wet starch, and pour in sesame oil. Serve.

For more suggestions on hot and sour stomachs, please see Mint.com Food Bank/Restaurant /suanladujian.