1, braised pork: use rock sugar, autumn oil and rock.
2, Yangjia Scarlet Radish: The so-called carrots in the north are also fat and short, and their properties are suitable for lard. Bite the wind, it's crisp, but it's better to dissolve in the sauce than the crispy plate.
3, hibiscus in the meat: lean meat cut into an inch square, water is less white, fished out empty. Stir-fry the cabbage until it is half cooked, and scoop out the water. Then add chicken juice and gravy, stir-fry the meat with the best oil until it is just cooked, put it in a bowl, steam it in a cage for 20 minutes, and then steam the Chinese cabbage on the meat until it is cooked. Put it on a plate and let the gravy seep out.