Method 1: 1. Scrape off the pork belly skin and make it into thick slices with a length of 10 cm and a thickness of 0.5 cm. 2. Add fried powder, sweet noodle sauce, white sugar and shredded ginger, mix well, steam in a cage for 5 hours, and serve.

Method 2: 1. Cut the pork into strips 4 cm long, 2.5 cm wide and 1 cm thick, and put them in a bowl with cloth. 2. Add refined salt into the dried pork, mix it with soy sauce, sweet noodle sauce, fermented milk, Jiang Mo, yellow wine, monosodium glutamate and white sugar, and marinate the rice for 5 minutes. Add cinnamon, clove and star anise, stir-fry for 3 minutes, and then take out the pan. 4. Grind fried rice into powder the size of fish eggs to make spiced rice noodles. 5. Scrape and wash the old lotus root, remove the lotus root nodes, and cut into strips 3 cm long and 65,438+0 cm thick. 6. Add refined salt and spiced powder to the lotus root strips, mix well and season in a bowl. 7. Mix the cured pork with the spiced powder again. 8. Neatly put in a bowl with strips of meat on both sides. 9. Put the bowl with pork and the bowl with lotus root into the steamer, steam for 1 hour, and take out 10. First put the steamed lotus root on the bottom of the plate, then turn the steamed meat over the lotus root and sprinkle with pepper and chopped green onion. Process prompt 1. When curing pork, you must first drain the water on the surface of the meat and add 3 grams of salt and other seasonings to make the flavor penetrate into the meat. 2. Rice flour can be ground into millet granules, mixed with lotus root 1 g refined salt, and the meat should be steamed until cooked.

Method 3: 1. Cut the meat into pieces, neither too big nor too small, just press it properly. And some ribs. Take a closer look at those white tiles, chubby! 2. Prepare an onion and change the section; Sliced ginger; Zanthoxylum bungeanum is suitable 3. Potato hob block. Season the meat with salt, soy sauce, soy sauce, pepper noodles, sea pepper noodles, pepper powder and sugar, and add ginger slices and onion segments by the way. 5. Heat the pot, pour in the powder, add pepper and stir fry. When you feel a little sticky, pour some oil into it, and then stir-fry until the powder turns golden yellow, and you can do it! 6. Pour delicious meat and potatoes into the pot and smooth them with powder. 7. Put it on the steamer, first on high fire 10 minute, and then steam on medium fire for about half an hour. The specific time depends on everyone. [1] main materials:

Pumpkin 1 ribs 400g [2] steamed pork powder 1 yellow wine and soy sauce. Production steps: 1. Cut the top of pumpkin 1/3, and remove seeds and pulp. 2. Cut the ribs into small pieces, add rice wine and a small amount of soy sauce and grab them evenly, then sprinkle with steamed pork powder and grab them evenly by hand. 3.

Second, braised pork:

Raw materials: 750g of pork belly with skin, 0/0g of lobster sauce, 0/0g of onion, 0/0g of ginger, 0/0g of star anise, 2g of cinnamon, 0/0g of garlic and 0/0g of dried pepper. Simple recipe: (1) Cook pork belly with clear water, take it out, wash it, filter it dry, and replace it with five-inch square pieces, put it in a bowl, add star anise, cinnamon, ginger and crystal sugar, steam it for eight times, and replace it with five-centimeter square pieces. (2) When the wok is heated to 60% heat, put the meat in the wok and fry it with low fire until it is brown, and then take out the oil. (3) Heat 50 grams of oil in the pot, add fermented soybean, onion, ginger, star anise, cinnamon and dried chili to stir-fry until fragrant, then add meat, broth, refined salt, monosodium glutamate, sugar, soy sauce and fermented milk, and stew slowly 1 hour. (4) When the meat is crisp and rotten, add garlic and simmer a little, then collect the juice and sprinkle a little chopped green onion. 1. Cut 500g pork belly into 2cm square pieces. 2. When the oil temperature in the pot is low, stir-fry the ingredients (i.e. star anise) and cinnamon to give fragrance, then stir-fry with high fire until the meat turns white, and continue to stir-fry for 2 minutes. 3. Add soy sauce+salt+sugar (sugar can be fresh or a small amount) and fry for 5 minutes. 4. Add boiling water (it must be boiling water! ! ! ) Skip the meat, add a few slices of ginger and jujube (nothing is needed), simmer for 40 minutes, and add it when the water is not enough. After 5.40 minutes, open the lid and collect the soup on the fire, and the meat will be wrapped in beautiful colors! Technical points: 1 The temperature of meat in oil should be low, otherwise the lean meat will harden. Don't simmer the meat too much, and it is advisable to simmer it before. 3. Try not to put soy sauce, which is sweet and old.