South carrion production information: Ingredients: pork belly 400g. Green vegetable heart 100g. 0.5g of refined salt, 0.5g of monosodium glutamate, 20g of sugar, 25g of Zhejiang cuisine, delicious and red lobster sauce, 2g of Zhejiang cuisine, recipes and red yeast rice powder. Shaoxing wine 15g, soy sauce 10g. 5g of onion, 5g of ginger and 5g of cooked lard15g. The characteristics of south carrion: the dishes are oily and bright, milky and mellow, and melt at the entrance. Teach you how to make Zhejiang cuisine with southern carrion and how to make southern carrion delicious. Scrape the skin of the pork belly, then cut it into small squares of about 24 pictures of Zhejiang cuisine, blanch it in boiling water, remove it and wash it. Boil the meat with onion ginger, Shaoxing wine, soy sauce, white sugar, fermented bean curd, refined salt and purified water, then simmer for 30 minutes with low fire, add red rice flour for 30 minutes, then put the meat into a buckle bowl and steam it in a steamer with high fire until it is crisp and rotten. Put the steamed meat into the waist plate, and the marinade will be concentrated in the wok and poured on the meat. In addition, put mustard and rotten meat in a wok, add cooked lard and heat it to 40% (about 88℃), mix in green vegetables and introduce representatives of Zhejiang cuisine, add refined salt and monosodium glutamate to flavor the home-cooked dishes of Zhejiang cuisine and put them on both sides of the meat.