Take a piece of third-line meat (or pork belly) with skin essence (the weight is controlled by yourself), brand the skin (because there is pig hair on the skin), remove the hair and wash it. Pour oil into the pot and heat it. Put soy sauce (or soy sauce) and sugar (according to your taste) on the pigskin. Put it in a hot oil pan and fry the skin until it turns red. Don't pour the fried oil out of the pot. Cut the skin-fried meat into edible sizes, fry it in an oil pan for a while, add water (when the meat is not congested), add star anise, kaempferia kaempferia, (put fennel, pepper and pepper according to everyone's taste), soy sauce (or soy sauce), sugar and ginger, and cook about 60%. When cooking, you can add quail eggs, tooth plasma and bean sticks as you like. Remember to put a seasoning, otherwise it will change the taste. The skin should be fried slightly; When the water boils, use a small fire. You can also eat pure braised pork without seasoning.

2. Fried meat with dried mushrooms:

Ingredients: dried vegetables, shredded ginger, dried peppers, pork, sugar and soy sauce.

Practice: Wash half a bowl of dry and moldy vegetables with clear water for two or three times, depending on personal taste, and control the dry water for later use. Buy about a catty and a half of pork belly (peeled), cut it into pieces of ordinary size, and put the pieces in the pot with a little water (be careful not to put too much water! ! ), the purpose is to let the meat be cooked as soon as possible, and then stir-fry the oil with a small fire until the meat is golden brown and the fat meat basically boils out a lot of oil. At this time, stir-fry the shredded ginger and chopped dried Chili peppers for several times, add four or five spoonfuls of white sugar (according to personal taste), then pour in soy sauce, stir-fry until the fragrance permeates the kitchen, and finally pour in dried mushrooms and stir-fry until the dried mushrooms absorb all the oil, okay?

3. Sichuan Chongqing pork

Ingredients: pork belly \ garlic sprout \ watercress \ ginger slice \ green onion \ soy sauce \ pepper \ salt \ sweet noodle sauce \ monosodium glutamate \ sugar.

Practice: choose the best pork PP or pork belly, first put the whole piece in water and cook it with fire until there is no blood in the meat. When cooking, put ginger in the water. After the meat is cooked, cool it slightly and slice it. When the oil is cooked to 80% maturity, add the meat slices, ginger, pepper, watercress and salt, and stir-fry the meat until it is slightly rolled (70% maturity). Finally, add garlic sprouts and sugar.

4, longan sweet boiled white

Raw materials: 500g of pork fat, 75g of red dates, 50g of sand washing, 0/00g of glutinous rice/kloc, 0/5g of brown sugar/kloc, 0/0g of lard/kloc, 20g of white sugar and 0/0g of water bean powder/kloc.

Practice: red dates are slightly burnt on charcoal fire, soaked in clear water for 20 minutes, peeled, rolled up and washed. Cook the fat pork, scoop it up and cool it, cut it into pieces about 7 cm long, 2 cm wide and 0.3 cm thick, wrap a jujube roll on each piece, make it into a cylinder, and put it in a steaming bowl. After washing and soaking glutinous rice, steam it in a cage, take it out, add brown sugar and lard, mix well, put it in a steaming bowl with meat rolls as the bottom, and steam it in a cage (about half an hour). Put a little sugar and water in the wok, thicken it into crystal juice, take it out and steam it, turn it over in the pan and pour the juice on it.

5. Crispy meat

Select 2 kg tenderloin, wash it, cut it into thin slices obliquely according to the size of the meat, and put it in a ventilated place to dry the water. There is no moisture on the surface of meat, so it will not fall off automatically during frying. In the process of waiting for the air to dry, let the batter live, half flour and half starch, then add two eggs, stir well, add salt and appropriate amount of spiced powder, according to personal taste, until the batter is even and there are no big particles; Put the meat slices into the batter, so that both sides are covered with a thick layer, heat the oil to 70%, and put them into the wrapped meat slices one by one. Be careful not to fold them, and lay them flat in oil until the surface turns golden yellow. You can make a steaming bowl or stew soup.

6. Dongpo elbow

Select pig's trotters, wash them, stew them in clear water until they are eight minutes hot, pick up elbows and steam them in a steamer. After degreasing twice, the elbow has reached a fat but not greasy position, neither rotten nor rotten. There are two forms when eating: one is clear soup. Take out the steamed elbow, put it in a bowl and serve chicken stew. If there is no chicken soup, boiled water will do. Add a little salt and onion. It's best to put the soy sauce in another bowl and dip it in it when eating, which tastes fresher. The second is seasoning: take the steamed elbow out of the bowl, pour the prepared seasoning and serve.

7. Sweet and sour pork ribs

Ingredients: 400 grams of ribs. 25g cooked sesame seeds. Salt 2g, pepper 2g, cooking wine 15g, ginger 10g, onion 10g, vegetable oil 500g, fresh soup 150g, vinegar 50g, sugar 100g and sesame oil 10g.

Method 1: Chop the ribs into 5 cm long knots, put them in boiling water, take them out and put them in a steaming basin, add salt, pepper, cooking wine, ginger, onion and fresh soup, put them in a cage and steam until the meat is separated from the bone, and then take out the ribs. Put the pot on a big fire, heat the oil to 180℃, fry the ribs until golden brown, take them out, heat the vegetable oil, stir-fry the sugar juice, add the fresh soup, add the ribs and white sugar, collect the juice with low fire, add vinegar when the soup is almost dry, take out the pot when the oil is bright, pour sesame oil on it, cool it on a plate, take out sesame seeds and mix well.

Practice 2: Boil the water in the pot, put the ribs in the pot, add ginger, pepper and cooking wine, remove the floating foam after boiling, and continue to cook with medium and small fire until the meat on the ribs can be boned, then take out and drain the water (restaurants generally don't need to cook, boil and steam, so that the meat tastes stronger, but it must be steamed in a steamer for a long time); Then put the pot on the fire, put the oil and heat it to 70% (the oil surface begins to smoke), fry the ribs until they are brown and red, and take them out. Pour the oil, wash the pan, then add the soup to taste with salt and sugar (slightly salty and slightly sweet), adjust the color of the sugar (stir-fry with white sugar until it is brown, add water, if it is not possible, add soy sauce (but black) or cola), add the ribs, stir-fry the soup over medium and small fire until the soup is dry, add vinegar until the juice is bright, and pour in a little sesame oil and stir well. Sprinkle a little white sesame seeds on the pot and serve.

8. Black pepper ribs

Chop the ribs into small pieces, put them in a boiling water pot, drop two slices of ginger, boil them with high fire, simmer for 30-40 minutes and take them out. Heat oil in another pan, add ginger slices and green peppers, and stir-fry the ribs until they start to golden. Add lobster sauce, stir fry and season with soy sauce.

9. ants climb trees

Ingredients: high-quality mung bean vermicelli, otherwise it won't endure cooking. Blanch the vermicelli with boiling water for 2 minutes, remove and drain. Pork stuffing. You don't need much meat. Chopped green onion, ginger, minced garlic, soy sauce, sesame oil, sugar and a little Pixian watercress.

Practice: Heat oil in a pan, stir-fry minced garlic and Jiang Mo for a while, add minced meat after fragrance, stir-fry minced meat as much as possible, stir-fry bean paste and soy sauce sesame oil sugar, stir-fry until minced meat is dipped in sauce, add water, add vermicelli after water boils, cook until it is dry, and sprinkle with chopped green onion.

Remarks: the principle of adding water is to cover the vermicelli for about 30 seconds, otherwise the vermicelli will be soft and rotten if it absorbs too much water and cooks for too long.

10, burning white

Ingredients: 200g pork belly with skin, 30g bean sprouts, 5g salt, 3g monosodium glutamate (chicken essence), 3g soy sauce, 3g sugar, 3g sugar color, 5g ginger and 5g onion.

Practice: Scrape the pork, wash it, put it in the pot until it is cut off, dry it with towel or kitchen paper, and wipe it with sugar while it is hot. Wash the bean sprouts, squeeze out the water and chop them. Heat oil in a pot, add pork belly, fry until the skin is brownish red, take out, soak in warm water to soften the skin, and cut into pieces with a length of 10CM and a thickness of 0.4CM; Take a larger pot, put the sliced meat into it, add sugar, white sugar, soy sauce, salt and monosodium glutamate, mix well, put it into a steaming bowl, add chopped bean sprouts and chopped Jiang Mo onion, mix well, put it on the meat noodles, steam it in a cage for 2 hours, and take it out and turn it over.

Note: Sugar color, a little oil melts a little brown sugar, add a little soy sauce and mix well.

1 1, sweet and sour pork

Raw materials: peeled semi-fat semi-cooked pork 300g, cooked bamboo shoots 150g, green pepper, monosodium glutamate, white sugar, soy sauce, rice vinegar, sesame oil, garlic paste, etc.

Method: Wash the pork and cut it into long strips, cut the meat noodles into pieces with a knife, marinate with salt, add egg white paste, dip in dry starch, fry in a 50% hot oil pan for 3 minutes, turn off the fire for 2 minutes, and take out. When the oil temperature rises to 50%, fry the meat and bamboo shoots until golden brown. Take the oil out of the pan, add garlic and green pepper, stir-fry until fragrant, and add broth and monosodium glutamate.