Ingredients: pork belly, dried eggplant, bean skin, refined salt, broth essence, pepper, sugar, sesame oil, soy sauce, aniseed, dried pepper, onion, ginger and vegetable oil.

Practice: pork belly cut into pieces; Cut onion and ginger into sections; Knot the bean skin; Blanch the eggplant and take it out for later use. Pour oil into the pot, add onion and ginger until fragrant, stir-fry pork belly, add soy sauce, add bean skin, add salt, dried pepper, aniseed and eggplant, stir-fry with appropriate amount of boiling water, add sugar, broth essence and pepper, stir-fry evenly, transfer to an electric casserole, add garlic and stew for half an hour until the soup becomes thick.

Braised meat with dried bean curd and kelp

Raw materials: pork belly, dried bean curd, kelp knot, refined salt, sugar, soy sauce, cooking wine, spiced powder, sesame oil, dried Chili, onion, ginger and vegetable oil.

Practice: cut pork belly into thick slices, add refined salt, soy sauce, spiced powder and onion ginger for 20 minutes; Soak dried beancurd and cut into sections; The kelp is blistered. Pour oil into the pot, stir-fry the pork belly, take it out for later use, add dried pepper, onion and ginger, stir-fry until fragrant, stew the pork belly in a large pot for 15 minutes, and then add dried beans and kelp knots for 10 minutes to taste.

Cabbage with bean sauce

Ingredients: pork belly, Chinese cabbage, red bell pepper, fresh mushrooms, onion leaves, ginger, broth, seasoning A: bean paste, lobster sauce, sweet noodle sauce, seasoning B: cooking wine, soy sauce, pepper, refined salt and vegetable oil.

Practice: put pork, onion and ginger into boiling water, cook them with medium fire, and take out pork slices; Add a little oil and salt to cook the meat white soup, add cabbage, sweet pepper and fresh mushrooms, cook until soft, and then take out. Stir-fry seasoning A in hot oil, stir-fry sliced meat until it changes color, and then add stock and cooking wine. Add the soft vegetables and the soup in the pot, stir well, add the onion leaves to the fire, and finally add the seasoning B to stir fry slightly.

Braised pork with fermented bean curd

Raw materials: pork belly, green vegetables, onions, garlic and Jiang Mo, seasoning A: soy sauce, cooking wine, chicken essence, sugar and fermented bean curd, and seasoning B: water starch and vegetable oil.

Practice: blanch the pork belly until it is cooked in seven minutes, take it out, wipe it with soy sauce and dry it, put it in an oil pan (pigskin facing down) and fry it until the skin bubbles, then take it out and cut it into large pieces. Stir-fry shallots and ginger in hot oil, add seasoning A and sliced meat and stir well. Take a steaming buckle bowl, arrange the fried meat slices in the bowl, put them in a steamer, take them out, drain the raw juice and buckle them in the plate, pour the raw juice into the pot to boil and adjust the taste, thicken the seasoning B on the meat, and then wash and cook the vegetables and wrap them on the buckle meat.

Fried minced garlic

Ingredients: pork belly, garlic moss, pepper, wine, soy sauce, sugar, refined salt and vegetable oil.

Practice: Wash the pork belly, cut it into thin slices, and cover it with pepper, wine, soy sauce and sugar. 30 grams of hot oil, stir-fry the meat slices over high fire, and serve when the meat turns white. Old terrier is selected from young garlic shoots, washed and cut into small pieces; Slicing Zanthoxylum bungeanum, removing seeds, and cutting into thick shreds; Stir-fry garlic seedlings in oil, add refined salt and vegetable oil, and add shredded pepper to stir-fry together. Pour in the sliced meat, stir-fry until the soup is dry and serve.