(1) Ingredients: 6 grams of pork belly with skin, 4 grams of rock sugar for frying sugar, onion, ginger, garlic, star anise and pepper.

(2) Cut the pork belly into pieces, put cold water into the pot, add ginger slices and cooking wine, boil and blanch with strong fire, skim the floating foam, and take it out to control the water.

(3) Add some vegetable oil to the wok, add 4 grams of rock sugar, stir-fry the sugar until it melts, turn to low heat and stir-fry until the color becomes darker. As soon as the bubble bulges, immediately leave the fire.

(4) Quickly pour the blanched meat pieces and fry them evenly, then put them back on the stove and then fry the meat pieces for coloring. Attention should be paid to splash prevention during this process, and it is best to block the points with a pot cover. Then pour in the boiling water that has just passed the ingredients, add the fire to boil and cook for 3 minutes.

(5) Prepare 2 star anise, about 1 pieces of onion, ginger and pepper in the pressure cooker, 2 tablespoons of light soy sauce, 1 tablespoon of sweet noodle sauce, and 2 tablespoons of cooking wine (it is best to put the pepper in the material box). Pour the meat in the wok into the pressure cooker together with the soup. Mine is a gas pressure cooker. After firing, it will become smaller when steaming, and the pressure will be 2 minutes.

(6) after pressing, pour it back into the wok, add thirteen spices, bring it to a boil with salt fire, and collect the juice on medium heat, and then take it out.

2. Steamed fish

(1) 1 bass, 5ml of steamed fish black bean oil, 2 teaspoons of cooking wine and oyster sauce, 5g of shallots, 5g of ginger slices, 1 lemon, and proper amount of salt and oil.

(2) Deal with the fish, stuff the fish belly with onion and ginger slices, and marinate with salt, lemon juice and cooking wine for a while.

(3) Mix steamed fish, soy sauce and oyster sauce to make juice, and steam with the fish for 1 minutes.

(4) Heat the oil and pour it on the steamed bass surface.

3. Stew the brisket at home

(1) Soak the brisket in cold water to thaw it, change the water halfway, cut it into pieces and wash it for later use.

(2) put cold water in the pot and blanch it, then take it out for later use.

(3) Chop half an onion, put it in a wok, add vegetable oil, stir-fry with 2 star anise and 1 slice of ginger, and stir-fry until the onion collapses.

(4) Pour in the brisket and stir-fry until it is slightly yellow, and add some cooking wine to remove the fishy smell.

(5) add boiling water, put 2g of dried tangerine peel, add soy sauce for color matching, and simmer for 3 minutes.

(6) Pour it into a gas pressure cooker, add salt, and steam it for 4 minutes.