Ingredients: taro, pork belly, rice flour, Pixian watercress, fermented glutinous rice juice, soy sauce, cooking wine, sugar, edible oil, pepper powder, salt, Jiang Mo, millet pepper and sesame oil.

Exercise:

1. Pork belly is cut into small pieces, taro is cut into pieces of about 1.5 cm, and millet pepper is chopped for use;

2. Add rice flour, Pixian watercress, fermented glutinous rice juice, cooking wine, white sugar, edible oil, pepper powder, Jiang Mo and refined salt into pork belly, stir well, and let stand 1 hour;

3. Boil the water in a steamer, put the taro slices on the steamer, put the marinated meat slices on the taro and steam for about 40 minutes;

4. Sprinkle a little millet pepper and sesame oil after cooking.

Braised meat with chestnuts

Ingredients: chestnut, pork belly, ginger slices. Old smoke. Cooking wine vinegar. White sugar, salt, chicken essence

Exercise:

1. Boil chestnuts until they are 70% ripe, peel them, blanch pork belly until they are half-ripe, and cut into pieces;

2. After the pan is hot, pour oil, add sugar and simmer until golden brown, pour pork belly, stir fry quickly and continuously, and then add ginger slices to stir fry;

3. Pour a little soy sauce, cooking wine and vinegar, then add peeled chestnuts and stir fry quickly for two minutes;

4. Pour in hot water until pork belly and chestnuts are not eaten, cover the pot and cook for about 1 hour;

5. Stew for 30 minutes on low fire, stir-fry the chestnuts and meat in the pot, sprinkle some salt, and finally collect the juice on high fire until the soup is thick.