Choose a good piece of pork belly and cut it into small pieces. Do not cut every two pieces together. Pat the meat loose with the back of a knife and marinate it with seasoning, salt and chicken essence for five minutes. Knead the marinated meat into small balls and wrap them with starch layer by layer. Slowly.

When the oil in the pot is about 30C, turn the meat pieces back and forth with low fire, so that the meat pieces are fried thoroughly inside and outside, and then take out the meatballs after the skin is crisp and crusted. The fire continued to burn the oil, and the oil temperature for the second time was 40C higher than that for the first time. Then, add the meat and turn it to golden brown, and take it out.

Cut the onion, pineapple and green pepper into pieces of the same size, and put them in the pot to refuel.

Add 50g white vinegar, 100g sugar, 100g tomato sauce, a little salt and soy sauce and mix well. Leave the bottom oil in the pot, stir-fry the soup, pour in a little starch, stir-fry the meatballs and ingredients together, remove and plate.

This is one of the dishes that our family must order every New Year.

Honey sparerib

Wash ribs, cut onions and slice ginger. Pour a little oil into the pot and stir-fry the ribs over medium heat. Stir-fry more frequently, and heat the ribs evenly until golden brown.

Leave the bottom oil in the pot and add the onion and ginger until the pork is fragrant. Add rock sugar, cinnamon, star anise and soy sauce (it is the key to determine the color and taste of this dish, so you should master it well), add a little vinegar, cover the pot, and simmer for 40 minutes. When the soup is almost collected, take out the ribs first, turn off the fire and air them for 5 minutes, add honey and mix well, and pour them on the ribs.