main ingredient: 5g pork kidney. Accessories: 1 grams of coriander leaves.

seasoning: 2g of Shaoxing wine, 15g of sesame sauce, 1g of crispy Pixian bean paste, 5g of crispy fermented soya beans mushroom, 1g of sugar, 1g of balsamic vinegar, 1g of fermented glutinous rice juice, 2g of soy sauce, 1g of fresh garlic, 5g of pepper noodles, 1g of pepper noodles, 2g of refined salt, 5g of monosodium glutamate and 1g of sesame oil.

salty, sweet, sour, spicy and fragrant, and the seven flavors are equal and harmonious.

1. Tear off the pork loin, split it in the middle, clean the waist, cut a flower knife with a width of .3 cm along the long straight knife, and then turn it sideways along the wide inclined blade to form a thin slice with a width of 3.5 cm, then soak it in clean water twice to remove blood stains. Boil the water in the pot, add Shao wine, add the waist slices to the water (blanched) until they break into a fingered citron shape, add a colander, drain the water and let it cool.

2. put sesame sauce into a bowl, add crispy Pixian bean paste, crispy fermented bean paste, white sugar and balsamic vinegar, stir evenly in one direction with chopsticks, and then add fermented glutinous rice juice and soy sauce one after another, add pepper noodles, fresh garlic, monosodium glutamate, salt, sesame oil and red pepper, and stir the crispy peanuts evenly to form a strange flavor juice. Add the fingered citron waist slices into the water to cool, mix well, put them into a plate with chopsticks, and sprinkle with fragrant leaves.

Ingredients: 18g pork kidney, 25g sword bean

Seasoning: 1g yellow wine, 2g salt, 1g starch (peas) and 3g ginger

1. Tear off the coat film of pork kidney, split it in the middle, remove the odor glands, shower it with boiling water, cut it into thin slices, add appropriate amount of wine and salt, and marinate for 15min.

2. saute the ginger slices in warm oil, and put them into the waist until they are cooked.

3. Slice the kidney bean, stir-fry it in warm oil, add a little to boil, season and stew for 3 minutes. Stir-fry the lower waist slices evenly and thicken them.

Ingredients: 2g of pork loin, 5g of japonica rice

Seasoning: 1g of green onion, 2g of allspice powder, 3g of ginger and 2g of salt

Cook pork loin with high fire for 2min to make porridge, and add onion when it is almost cooked

Materials: a pair of pork loin, 5g of shallots, 1 slices of ginger and 5ml of yellow wine.

Practice:

1. First, peel off the membrane on the outside of the pig's waist, keep the waist, and cut two knives (about .5 cm deep) on both sides and wash them for later use.

2. Put the washed onion roll noodles on the bottom of the pot, put the pork loin, add ginger slices, yellow wine and white sugar, and add about 8ml of water to start stewing.

3. After the water boils, turn to medium fire and boil. While cooking, use chopsticks to scrub the blood on the pork loin with the onion knots in the pot.

4. Boil for about 3 minutes, take it out and let it cool, preferably put it in the refrigerator for more than 6 minutes.

5. When eating, take out and slice the pepper and eat it.