Some people call it three-layer meat, which becomes barbecue after pickling and barbecue, that is, fire nest. The common dish is braised eel in a fire nest, which is one of the recipes of Cantonese cuisine. Peanut is the main ingredient, and the cooking skill of braised eel in huowo is mainly stewed vegetables, which belongs to the original taste. Braised pork belly is a famous winter dish in Cantonese cuisine.

Common dishes are: braised eel with fire; Braised eel with fire; Braised eel with fire; Braised eel with fire; Braised eel with fire; Braised eel with fire; Braised eel with fire; Braised eel with fire; Braised eel with fire; Braised eel with fire; Braised eel with fire; Braised eel with fire; Braised eel with fire; Braised eel with fire; Braised eel with fire; The most famous dish; Braised eel with fire.

Nostoc flagelliforme and oyster sauce.

Ingredients: 30g of Nostoc flagelliforme, 200g of roasted breast, 50g of oyster sauce, a little onion, a little carrot slices, 3 slices of ginger, 2 teaspoons of wine, 2 teaspoons of oyster sauce, 2 teaspoons of soy sauce, 2 teaspoons of sugar1/,5 cups of oyster sauce 1.5 cups, and a proper amount of sesame oil.

Making:

① Soak Nostoc flagelliforme, wash it, rub it evenly with 1 tbsp oil, splash water and drain.

② Wash the oyster sauce, soak it in clear water for a while, and then soak it in oyster sauce for later use.

(3) Put 2 tablespoons of oil-fried ginger slices and onion slices in a hot pot, then add oyster sauce and soy sauce, salt, sugar and soaked oyster sauce to simmer until the oyster sauce becomes soft, then add Nostoc flagelliforme to stew for 20 minutes (boiling water can be added when stewing), discard the onion slices, add braised pork and carrot slices, stew for a while, and thicken with raw powder water.