Practice: A proper amount of soy sauce, sugar, cooking wine, a spoonful of miso, a spoonful of apple puree, a handful of white sesame seeds and two spoonfuls of water are mixed evenly for use. Slice pork belly, fry until the meat turns golden brown, pour the sauce into the pot, then put the meat on the rice and pour a spoonful of soup.

2. Miso roasted chicken leg meat

Practice: Miso is diluted with soy sauce, sugar and cooking wine, smeared on boneless chicken leg meat, then put into food fresh-keeping bag and refrigerated in refrigerator for six hours. Preheat the oven to 180 degrees, and bake the chicken legs in the oven. Pour the remaining sauce of pickled chicken legs into a bowl, add a spoonful of oyster sauce, a spoonful of wine and a spoonful of honey and mix well. Take the chicken legs out of the oven and brush them with a layer of sauce every 7- 10 minutes.

3. Weizeng Decoction

Practice: cut the onion into fine powder, wrap it in cloth, and then rinse it with water. Dice tofu and soak in water for later use. Soak kelp buds in water to make them swell, and then drain the water for later use. Boil the juice in a pot, put the miso in a sieve, soak the sieve in the soup, stir with chopsticks to dissolve the miso, then add the miso and mix well. Add diced tofu, kelp buds and chopped green onion to the soup bowl, and then pour in the hot soup just cooked.