1, the whole piece of pork belly is put into a boiling water pot, boiled until it is immature, cooled and cut into pieces.

2. Take a casserole, heat it on the fire, add a little oil, add onion ginger, fragrant leaves and cinnamon and stir fry slightly. Add pork belly and stir-fry slightly.

3. Add water, straw mushroom soy sauce, steamed fish soy sauce, oyster sauce and rock sugar.

4. Bring the fire to a boil and turn to a small fire.

5, cover, simmer 1 hour or so.

6. Sprinkle fresh osmanthus to collect juice.

Second, sweet-scented osmanthus almond tofu

1. Prepare 50g almond powder, 250ml milk, agar 10g, 25g sugar, 250ml water, proper amount of honey and osmanthus fragrans.

2. Pour almond powder, sugar, water and milk into the pot and bring to a boil.

3. Pour the soft agar into the pot, stir well and turn off the fire.

4. Sieve the almond pulp.

5. Pour into the crisper and refrigerate.

6, honey, water, sweet-scented osmanthus in the pot to burn the switch fire.

7. Take out the inverted buckle and cut into pieces.

8. Sprinkle osmanthus honey water to increase the taste when eating.

Third, sweet-scented osmanthus and winter melon tea

1. Prepare wax gourd 1000g, brown sugar 120g, crystal sugar 120g, and appropriate amount of osmanthus fragrans.

1. Wash the wax gourd and cut it into pieces. The skin and pulp of wax gourd need not be removed.

2. Add brown sugar.

3. Mix well and let stand for 40 minutes to let a lot of wax gourd come out.

4. add rock sugar.

5, the fire is boiled, and then slowly cooked with a small fire.

It takes about 2 hours to cook the soup until it thickens.

7. The melon juice is cooled and sieved.

8. Keep it in the refrigerator, add water when you want to drink it, and then sprinkle with osmanthus.