(1) Ingredients: 600g of pork belly with skin, 40g of fried sugar and rock sugar, onion, ginger, garlic, star anise and pepper.

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

(3) Add an appropriate amount of vegetable oil to the wok, add 40 grams of rock sugar, stir-fry until the sugar melts, and turn to low heat to stir-fry until the color becomes dark. Once the bubble expands, leave the fire source immediately.

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

(5) Prepare 2 star anise in the pressure cooker, about 10 slices of onion, ginger and pepper, 2 tablespoons of light soy sauce, 2 tablespoons of sweet noodle sauce 1 tablespoon of cooking wine (pepper is best put into the material box). Pour the meat and soup in the wok into the pressure cooker. Mine is a gas pressure cooker. After firing, it will become smaller when steaming, and the pressure will be 20 minutes.

(6) After pressing, pour it back into the wok, add thirteen spices, boil it with salt, collect juice on medium fire, and take a little juice out of the pan.

Step 2 steam fish

(1) 1 perch, 50ml of steamed fish and black soybean oil, 2 teaspoons of cooking wine and oyster sauce, 5g of onion slices, 5g of ginger slices, 1 lemon, proper amount of salt and oil.

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

(3) Mix the steamed fish black soybean oil and oyster sauce into juice, and steam with the fish for 10 minute.

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

Step 3 stew beef brisket at home

(1) Thaw the brisket with cold water, change the water in the middle, and cut it into pieces and wash it for later use.

(2) Boil in cold water and 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 ginger 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, add 2g dried tangerine peel, add soy sauce for color matching, and cook for 3 minutes.

(6) Pour into a gas pressure cooker, add salt and steam for 40 minutes.