Braised Pork Stewed with Huaiyam

Food: 200g pork belly, 200g pork back tip, 300g Huaiyam, oil, salt, rock sugar, braised soy sauce, onion, ginger, star anise, Guindine, dried chili pepper, rice wine. Method: 1. Wash the pork belly and rear tip meat and slice them into slices. 2. Wash and peel the yam and cut into hob pieces. 3. Put the yam into the pot and fry until golden brown. 4. Blanch the meat, remove and set aside. 5. Add a small amount of oil to the pot, add the blanching water and fry the meat in the pot. 6. Add ginger, garlic, star anise, cinnamon and chili pepper, stir-fry again until fragrant and the meat is pink and light yellow. 7. Add rock sugar over low heat and stir until the sugar turns golden brown. 8. Pour in rice wine, add light soy sauce and stir-fry evenly. 9. Add boiling water without covering the meat, bring to a boil, turn to low heat and simmer for 40 minutes. Malatang

Instructions 1. Prepare the necessary food: wash vegetables and fruits, and soak vermicelli, black fungus, daylily, and oyster mushrooms in advance. 2. Cut the ginger into half slices, cut the green onions into strips, and mix the Pixian bean paste and hot pot ingredients together. 3. Put appropriate amount of oil in the pot and bring it to a boil, add peppercorns, sauté until fragrant, remove and discard. 4. Add the ginger slices and dongru and stir-fry until fragrant. 5. Pour in the hot pot ingredients and bean paste and stir-fry the chili oil. 6. Add cold water and bring to a boil. 7. Add half of the soup stock and stir to dissolve. 8. Directly put the meatballs and kelp shreds into the pot and cook until they are about 80% cooked. 9. Add daylily, mushrooms and fungus. Fried pork with fresh tea tree mushrooms

Ingredients: 1 plate of tea tree mushrooms (fresh), 500g of raw pork, 3 sticks of garlic oil, appropriate amount of salt, ginger, garlic, and light soy sauce. Method 1. Soak the fresh tea tree mushrooms in salt water for a while, wash them clean and cut them into two sections. 2. Wash and cut the pork belly into slices. 3. Wash the garlic and cut into sections, and cut the onions and ginger. 4. Put a little oil in the pot and add the pork belly. 5. Fry until the oil comes out (if there is a lot of oil, pour some out). 6. Set the meat aside, add ginger, garlic, and yellow and milky white garlic segments and sauté until fragrant. 7. Pour some light soy sauce and salt and fry the meat to make it smell better. 8. Add fresh tea tree mushrooms and stir-fry until soft. Braised Fish Nuggets

Ingredients: One freshwater fish, 50 grams of pork belly, one tablespoon of cooking oil, appropriate amount of salt, 2 sections of donut, 3 slices of ginger, 3 cloves of garlic, one tablespoon of light soy sauce, one tablespoon of rice wine . Method 1. Grate and remove the intestines from the freshwater fish, cut the green onion into strips, cut the ginger and garlic into slices, and cut the pork belly into strips. 2. Add a tablespoon of cooking oil to the wok, add onions and garlic and stir-fry until fragrant. 3. Add pork belly and stir-fry. 4. Stir-fry the pork belly until the oil turns golden, then add a tablespoon of light soy sauce. 5. Simmer the pork belly in light soy sauce for a while to bring out the aroma. 6. Put an appropriate amount of water into the pot, the water flow should be sufficient at one time, and add a tablespoon of rice wine. 7. Add the fish, bring to a boil, turn to medium to low heat and simmer for 15 minutes.