Preparation time: 20 minutes

Cooking time: 60 minutes

Materials:

Pork belly 400g, rice 100g, 2 tablespoons of soy sauce (30ml), pepper 1/2 teaspoons (3g), pepper 1/2 teaspoons (3g), onion 1, ginger 1, cooking wine.

Exercise:

1. Heat a dry wok over medium heat, put the rice in it, stir it with a spatula, then add the pepper and stir it together. The spilled beige turns yellow and smells fragrant, then take it out to cool, and put the fried rice into a grinder to grind it into coarse powder.

2. Cut the green onion into chopped green onion, mash the ginger and soak it in a little water to make Jiang Shui, and wash and chop the parsley.

3. Slice the pork belly, mix it with oil, soy sauce, Jiang Shui, pepper and rice flour, and put it in a bowl.

4. Add water to the steamer and bring it to a boil. Put the bowl with raw rice flour into the steamer, put it on the drawer and steam it for 60 minutes until cooked. Take it out, turn it over and buckle it on the plate, and sprinkle with coriander for decoration.

Sweet and sour pork chop

Preparation time: 20 minutes

Cooking time: 40 minutes

Materials:

500g pork chop, 2 tablespoons rice vinegar (30ml), soy sauce 1 tablespoon (1 5ml), shallot 1 teaspoon (5g), salt12 teaspoons (3g), and onion1segment.

Exercise:

1. All-thin ribs are not delicious, so you need to prepare fatter ribs. Cut the ribs into 4cm long segments, wash and drain, and use kitchen paper to absorb the surface moisture.

2. Slice the ginger and garlic, and cut the onion obliquely into thick slices.

3. Heat the wok on high fire, pour in the oil, and when it is 50% hot (the oil pan smokes slightly), set the medium fire on the ribs, fry for 3 minutes, turn them over one by one with chopsticks, and fry for 2 minutes. When all sides are brown, most of the water in the ribs is dry.

4. Add salt, soy sauce, chicken essence, ginger slices and garlic slices to the pot, stir fry with ribs, pour warm water without ribs, boil over high fire and stew for 30 minutes.

5. When the ribs are fragrant and soft, add sugar, rice vinegar and chives, and collect the concentrated juice over high fire.

Tips:

1. You can also add a spoonful of tomato sauce according to your own preferences, which will make the color more rosy.

It's best to buy chopped ribs in the supermarket or let the butcher process them for you.