Braised lion head food: carrot, pork belly, salt, soy sauce, unsalted butter, rice wine, cassava starch, ginger, onion, garlic, raw eggs, star anise, cinnamon and animal oil. Chop pork belly, carrot into small pieces, ginger, onion and garlic for later use. 2. Make a meatball reservation. 3. Take a bowl, beat in two raw eggs, add a proper amount of cassava starch and mix well to form a thick liquid. Dip the meatballs into the egg liquid evenly and fry them in a pot (when the surface is golden yellow, remove the oil and replenish water for later use). 4. Put the fried meatballs into a wok, add cinnamon, star anise and rice wine and stew for 30 minutes, and add a little starch water when the juice remains a quarter.

Kung Pao San Ding raw materials: lean pork, cucumber, peanut kernel, edible oil, salt, Pixian bean paste, cassava starch, garlic, soy sauce, dried Chili method 1, peanuts fried for later use, diced lean pork, mixed with cassava starch and soy sauce; Dice cucumber, dried pepper and garlic. 2. Put cold oil in a hot pot and fry the meat. Leave a proper amount of oil in the pot, stir-fry the peppers first, then add diced cucumber, meat and peanuts, and stir-fry for 2 minutes. It is delicious.

Pork belly sweet potato method 1. Add star anise, cinnamon, pepper, galangal and rice to the spicy griddle, and stir-fry with slow fire. 2. Stir-fry until the rice smells fragrant and turns yellow and dry, put it in a bowl, stretch and cool. 3. Stir the fried rice and spices slightly into coarse grains with a high-speed blender. 4. Slice pork belly and add rice wine and soy sauce. Oil consumption, pickling for 30 minutes. 5. Then add spiced steamed meat powder. 6. Mix well with the marinated pork belly, so that each piece of meat is evenly wrapped in rice paste. 7. Peel the sweet potato and cut into pieces. 8. Smooth the zongzi leaves at the bottom of the steamer. 9. Put it in the sweet potato cut into small pieces.