The first is sandwiched meat, first of all, we first prepare the materials, pork 500 grams of fat, 75 grams of washed shrimp, 25 grams of roses, 100 grams of glutinous rice, 50 grams of brown sugar, 50 grams of lard, 25 grams of sugar, his practice is to first scrape the pork clean, into the pot and cook until just cooked out to dry and cool, and then cut the knife into lengths of about 8 centimeters, about 4.5 centimeters wide, 0.7 centimeters thick meat total *** cut into 16 slices, and then the meat seam in a knife to make the skin connected to two thin slices, the pot put the skin connected to two thin slices. 0.7 cm thick slices of meat total **** cut into 16 slices, and then the meat filling in the middle of the seam of a knife, so that the skin is connected to two thin slices, the pot to put brown sugar frying, plus wash kill, lard frying, plus rose pounding, and then stuffed with the filling into the meat slices in the sandwich pressed into a flat shape, one by one in the steaming bowl into a round shape, after washing the glutinous rice soaked in water for half an hour, wrapped in a clean cloth, on the cage steaming for 20 minutes to take out, soak with clean water once again into the Steam until white soft take out add brown sugar lard mix well, put in white good meat in the steaming bowl, on the steamer about two hours, take out of the buckle in the plate sprinkle sugar on it.

The second is no oil braised pork, we first prepare the ingredients 300 grams of pork, two spoons of soy sauce, cooked eggs 5, 4 slices of ginger, dry hawthorn a small amount of salt, half a spoon of soy sauce, a spoon of icing sugar, two spoons of cooking wine, it is the practice of the first five-flower square meat soaked in water plus two spoons of cooking wine mixing well soaked for about 15 minutes, the egg boiled and peeled meat, fish up, and put to the casserole dish with hot water to submerge the meat, and the meat, and the meat, the meat, and the meat, and the meat. Boil over high heat and skim the foam, add hawthorn, ginger stew over high heat, an hour later add half a spoonful of soy sauce, 2 spoons of soy sauce, eggs, moderate salt, continue to stew, broth dry one and a half hours later add a spoonful of rock sugar, continue to stew over low heat until the chopsticks can be easily poked and pain in the skin of the lean meat can be easily peeled off, about 40 minutes or so to open the high heat to collect the juice, and then plate on the plate can be.

The third is the beer burnt pork ribs, we first prepare 800 grams of pork ribs, beer 350ml, pepper, dry chili pepper, soy sauce 10 seconds, sugar 10 grams, salt, ginger, soy sauce, it is the practice of blanching pork ribs, the pot poured into the appropriate amount of oil pulp pork ribs dry fry, and then into the pepper, dry chili pepper, ginger, worms and herbs, pork ribs burned out of the oil and then into soy sauce and sugar, add a can of beer and a can of ice cream, and then put it on the plate. Sugar, add a can of beer and the right amount of water, do not dry pot lid boiling, in the cover of the pot lid to small fire stew for about an hour, and so the pot of juice thickening, and then after the ribs out of the oil, add the right amount of soy sauce and salt can be out of the pot.

The fourth is the Szechuan sausage, we first prepare the material, pork leg 5 kg, pig intestines, 60 grams of sugar, 140 grams of salt, fire nitrogen 2.5 grams, three spoons of white wine, sausage powder, pepper, monosodium glutamate, pepper, pepper, the right amount of the first time we first cut the pork leg into slices, served in a ceramic box, fire nitrogen in white wine melted dripping in the meat on the full mix, will be the salt, pepper, pepper, monosodium glutamate, pepper, pepper, pepper, pepper, pepper, pepper, pepper, pepper, pepper, pepper, pepper, pepper, pepper, pepper and pepper, and so on, the first thing we do is to cut the pork leg into pieces. The salt, pepper, monosodium glutamate, sugar, spice powder evenly sprinkled on the meat, fully mixed after the impregnation code flavor for an hour after the living well, and then loaded into the pig intestines, puncture holes deflated, twine tied to the long section can be, when serving steamed about 20 minutes or so cooked.

The fifth is pepper meat, we first prepare 400 grams of pork, 200 grams of dried chili peppers, 10 grams of peppercorns, 20 grams of sugar, 20 grams of seawater, 100 grams of soup, 30 grams of soy sauce, 300 grams of vegetable oil, green onions and ginger 20 grams each, 2 grams of salt, the practice of pepper meat is to be the skinny pork cleaned, cut into two centimeters of the square diced with salt, shaoxing wine, onion segments, ginger, and soy sauce and diced meat accompanied by fish. Marinate for 15 minutes after the dried chili peppers de-tipped and seeded cut into knots, pot of vegetable oil burned to eighty percent heat, the diced meat into the frying, about 4 minutes to fish up. The pot to stay a little vegetable oil into the dry chili, pepper, ginger, green onion fried, and then put the diced meat, add a little sugar, stir-frying add soup boiling flavor to collect dry juice can be.