Ingredients: pork, beans, onion, ginger, pepper, cooking wine, soy sauce.

Exercise:

1. Cut the rear buttock of the pig and blanch it;

2. Tear off the old tendons from the beans to the head and tail, peel the potatoes and cut them into hob blocks, cut the onions into sections, and slice the ginger;

3. After the oil in the pot is hot, add onion, ginger, pepper and aniseed to stir fry, add meat to stir fry evenly, and then add wine;

4. Add potatoes and beans and stir well;

5. Add soy sauce, salt and seasoning, add a proper amount of broth and meat-free vegetables, boil over high fire, and continue stewing for about 30 minutes.

Stewed potatoes with pork

Ingredients: potato, pork, garlic, ginger, dried pepper, pepper, red dates, tea, fragrant leaves, cinnamon, star anise, cumin, fennel, clove, pepper, dried tangerine peel, salt, soy sauce, cooking wine, chicken essence and crystal sugar.

Exercise:

1. Cut the pork into pieces and cook it in a cold water pot, then knock off the blood foam floating on the surface;

2. Take out the pork and drain it;

3. Crush garlic with a knife, peel and flatten ginger, and wrap fragrant leaves, cinnamon, star anise, cumin, fennel, clove, pepper and aged skin with gauze;

4, hot oil in the pot, pour garlic, ginger, dried pepper, pepper, stir fry quickly. Add pork, saute and stir-fry for about 3 minutes;

5. Pour the fried meat and seasoning into the pressure cooker, then put it into a sandbag filled with seasoning, add red dates, rock sugar and a little tea, and add seasoning at the same time, which can add a little vinegar or make the meat soften faster;

6. Stew with high fire for 10 to 15 minutes, and then turn to low fire for about 1 hour.

Stewed potatoes with braised pork.

Ingredients: pork belly, potato, broth, star anise, cinnamon, fragrant leaves, soy sauce, cooking wine.

Exercise:

1. Pork belly should be washed and cut into tiles the size of mahjong tiles. Don't cut the meat too small. It's too small to shrink, fragile and ugly. After cutting, immerse it in cold water and put half a cup of cooking wine in the water. Soaking in water can remove blood from capillaries, and adding wine to water can easily absorb meat fiber and remove fishy smell. Don't soak the meat too much. If you soak it too much, the umami will be gone. Generally, it can be soaked for about 15 minutes.

2. Put oil in the wok and melt 2 spoonfuls of rock sugar on low heat. After the sugar changes color and bubbles, quickly put the meat in and stir-fry until it is oily, so that the meat is not so greasy;

3. Then prepare hot soup, a pack of star anise (star anise, cinnamon, fragrant leaves, etc. ), transfer the meat in the wok to a casserole, bring it to a boil with high fire, add one tablespoon of soy sauce and one tablespoon of cooking wine, then cover the pot and stew for more than 1 hour. It takes about 20 minutes for the meat to be cooked. Finally, add seasonings such as salt and collect the soup until it is thick.