(1) Cut the sorghum stalk into thick slices, sprinkle with corn flour, mix well, put it in a 60% hot oil pan, fry until cooked, and take out the oil control.

(2) Boil the chopped pork belly in a boiling water pot for 1 min, take out and control the water, then put it in a 50% hot oil pot, fry it for 1 min, and then pour it out to drain the oil.

(3) Leave a little oil in the pot and heat it. First stir-fry the pork belly slices. After the garlic slices, ginger slices and bean paste are fried, add sorghum stalks and garlic sprouts, and add sugar and monosodium glutamate while frying. , and then out of the pot, on the plate.

2, homemade handmade bean jelly.

(1) First, put the sweet potato powder into a pot and soak it in proper amount of water for 20 minutes.

(2) Heat the pot with boiling water, then pour in the sweet potato paste, and then stir with a spoon. After about 10 minutes, the powder is pasty and solidified, then it is taken out of the pot, put into a container and cooled for use.

(3) Put the garlic water, salt, lobster sauce, pepper noodles, chopped green onion and red oil into a bowl, mix well, then pour it on the plate of bean jelly and decorate it with mint leaves.

3, white flint simmer soup.

(1) Chop pork into powder, put it in a pot, add ginger rice, chopped green onion, pepper noodles, egg white, pepper, salt, mashed juice and water starch, and beat it into paste in one direction.

(2) Take a pottery basin, first stick the meat paste on the inner wall of the pottery basin by hand, then smooth it with a small spoon, then add Chinese cabbage, tender tofu slices, water-soaked fungus, water-soaked vermicelli, mushroom slices and scallion knots, sprinkle with proper amount of Lycium barbarum and jujube, sprinkle with a small amount of sesame oil and angelica water, and cover it with special gauze.

(3) Put the lard into a clean pot and heat it. Add ginger slices and shallots and stir-fry until fragrant. Add fresh soup, add salt, monosodium glutamate, chicken essence and pepper to boil, take the pot and pour it into a pottery basin to drown the meat pie.

(4) Put the washed white flint on the open flame, then pick it up with iron tongs and put it into the pottery basin one by one. When the steam is exhausted and the soup is no longer boiling, open the lid and take out the gauze cover to eat.