Marinated pork is a famous traditional dish in Anhui cuisine. The traditional marinated pork uses very simple ingredients. The only ingredients are marinated meat, fresh meat and spring bamboo shoots. The seasoning is also very simple, only cooking wine and salt are needed. However, the quality of the ingredients and the stewing process are very particular. Pickled fresh food can be paired with corn, yuba, tofu skin, eel, taro, etc. to create unexpected flavors.

1. The production of traditional pickled food. First prepare the ingredients, spring bamboo shoots, Huizhou bacon, pork, chives, ginger and garlic, and season with cooking wine and salt. Clean the pork and cut into sections for later use. Cut the bacon into slices and soak it in water for half an hour to release part of the salt flavor. This will make the taste more delicious. Cut the spring bamboo shoots into hob segments. Put an appropriate amount of water into the pot, add an appropriate amount of cooking wine and ginger slices, blanch the pork and take it out. Put the prepared spring bamboo shoots into the pot and cook for a few minutes, then quickly put them into cold water. This will not only remove the earthy smell of the spring bamboo shoots, but also make them crispier. Put the prepared pork and bacon into the casserole, add ginger slices, cooking wine and water and cook over high heat until the water in the casserole turns white, then add the bamboo shoots and continue cooking for half an hour. Finally sprinkle with chopped green onions. It should be noted here that there must be enough water in the casserole, and water cannot be added during the cooking process. The fresh meat can be replaced with pork knuckles, ribs, eel segments, etc. to make it very delicious and fragrant.

2. Corn, taro and pork knuckles are pickled and fresh. First prepare the ingredients, corn, pork knuckle, Huizhou bacon, chives, ginger and garlic, and season with cooking wine and salt. The production process is basically the same as the traditional pickled pork knuckle. It should be noted here that it is best to cook the pork knuckle in a casserole separately until it is tender and delicious. Then add the cooked pork knuckle, soup, and raw corn to the bacon and cook it again. This is not only nutritious. It's taller, and the pig's trotters are soft, tender and fragrant. Taro can be used instead of corn here, which is also a very good choice. However, the taro needs to be peeled and cut into pieces before use. The cooking time of the taro should not be too long. In addition to taro and corn, the vegetarian part can also be replaced with yam, lotus root, etc.