The practice of wild boar belly -65438 +0 fried wild boar belly. Wash your stomach first, wash it with alkali, and peel off the fat in your stomach. Then blanch with boiling water, half-cooked, cut into strips and drain for later use. Heat the oil, add the onion, ginger and pepper, then stir fry in the stomach (if you like spicy food, add a little dried pepper), add cooking wine, a little soy sauce, a lot of garlic cloves and salt. The correct way: 1) Never wash the pork belly after you get it, otherwise it will be useless, especially never wash off the membrane inside. After getting the pig's belly, break the pig's belly and empty the contents, so it can't be washed; 2) Put the pork belly in an oven (such as an oven for making sesame cakes for breakfast) to dry and then grind it into powder; 3) Mix the flour with sesame seeds and brown sugar, and eat several spoonfuls every day to make soup. practice Put the whole boar's belly and the processed donkey-hide gelatin into the pot [remember to add Jiang Shui], add peeled ginkgo, and add more if you like. Add about 10 to 20g of raw pepper, which can be mashed properly. Do not use powder. Add a little tangerine peel. . Add the right amount of water. There will be good soup in two hours. A good soup for nourishing the stomach. It's not bad to use ordinary pork belly at ordinary times. NO.4 wild pig's belly is stewed with red dates, American ginseng, longan and medlar, which is a very effective method to treat stomach diseases. According to Compendium of Materia Medica, the belly of wild boar has special effects on gastrorrhagia and gastritis. If red dates, American ginseng, longan and medlar are stewed with slow fire, it is quite effective in treating stomach diseases. This dish is a typical medicinal diet, with wild boar belly as the main ingredient, supplemented by medlar and yam, and the stew is milky white. NO.5 tea tree mushroom wild boar belly pot I like this way of eating, but unfortunately there is no recipe. NO.6 The method of making minced garlic tripe with wild boar tripe is as follows: 500g garlic (not unique, spicy and not delicious) is peeled instead of wild boar tripe, washed with clear water, repeatedly rubbed with water, cooking wine, onion, ginger and aniseed (adding too much wild boar tripe doesn't taste good), boiled in water for 8 minutes, dried in water, cut into strips, and mixed with refined salt, chicken essence, pepper and a little pepper. 500g (used for frying garlic cloves) is heated to 30% heat in the pot, then the garlic cloves are slowly fried in the pot, and the oil temperature can be appropriately heated until the garlic cloves turn golden yellow, and then the sliced wild boar belly is also fried in the pot, leaving a little oil in the wild boar belly, stir-frying with cooking wine, a spoonful of refined salt, a spoonful of chicken essence, a spoonful of pepper and a little soup, which is a bit stuffy. There is less soup left in the pot, so set the fried garlic on fire and stir-fry it with water starch.