1, braised pork with kelp. Raw materials: 300g of pork, 0/50g of kelp/kloc-,5g of ginger, 0/0g of onion/kloc-and 0/0g of salt. Practice: wash kelp and cut it into filaments; Wash pork and cut into pieces; Pat the ginger loosely and cut the onion into pieces. Put kelp, pork, ginger and onion in a saucepan, add 1500ml water, bring to a boil with strong fire, skim the floating foam, simmer 1h, and adjust the salt.

2. Stewed pork with chestnuts. Ingredients: 500g lean pork, 300g chestnuts, a little onion and ginger, vegetable oil, cooking wine, sugar and soy sauce. Practice: cut the pork into small squares and peel the chestnuts. Stir-fry oil and sugar until orange-red, pour in soy sauce, add pork, chestnuts, onions, ginger and cooking wine and cook together.

3. Braised pork. Ingredients: 2 kg of pork, 4 tablespoons of soy sauce, 5 tablespoons of cooking wine, 5-6 small pieces of rock sugar, appropriate amount of salt, 2 star anise, 3-5 cloves of clove, 3 pieces of fragrant leaves, cinnamon 1 small piece, ginger 1 small piece, and a little dried pepper. Practice: Wash pork, put it in a container, add cooking wine, add enough water, soak for half an hour to 1 hour, and remove blood; Boil a pot of water in the pot, put all the materials except salt down with the meat, boil with high fire, turn to low fire, slowly marinate for about half an hour, then add a proper amount of salt, continue to marinate to the required hardness, and adjust the marinating time according to your own preferences; Turn off the fire, take out the braised pork and put it in a container, take out the seasoning in the marinade, pour the marinade into the container containing the braised pork and soak the marinade. When it gets cold, it can be stored in the refrigerator. When you need to eat, take out a proper amount of braised pork and gravy and heat it.