Braised pork
Cut the pork belly into pieces, blanch it, put it in cold water, boil it and skim off the floating foam for use; Stir-fry pork belly with a little oil until the surface is slightly burnt, add shredded onion and ginger and cooking wine and stir-fry until the pork belly is fragrant, then add soy sauce, soy sauce, sugar and salt, and simmer for 30 minutes until the tender meat juice is rich and delicious.
scrambled eggs with tomatoes
Peel tomatoes and cut into pieces, beat eggs into a bowl, add salt and a little cooking wine and stir well for later use; After the oil in the pot is heated to 70%, pour in the eggs and break them up, stir fry gently, and shovel them out with a spoon after the eggs are solidified. Add oil to the pot, add tomato pieces, stir fry, and add appropriate amount of water to stew until soft; Put the egg pieces into the pot and stir-fry until the juice is dry.
egg custard
Beat the eggs into a bowl, add proper amount of salt and water, and beat them evenly with chopsticks to remove floating foam; Filter the egg mixture into a bowl, cover with plastic wrap and steam for 8 minutes.
Laver egg soup
Softening laver with water; Beat the eggs into a bowl and stir evenly for later use; Add the right amount of water and salt to the pot to boil, add the beaten egg liquid and stir well, then add the soaked laver, season with a little chicken essence, and finally order sesame oil.
Fried spicy tofu
Cut the tofu into pieces, add oil to the pot and heat it to 70% heat, add the tofu pieces, fry them on low heat until both sides are slightly yellow, and take them out for later use; Bake dried Chili and Zanthoxylum bungeanum in an air frying pan or oven until slightly yellow, grind into fine powder, put a thin layer of tofu in the pan, sprinkle with dried Chili noodles and season with salt.