Cook pork belly in boiling water and let it cool! ! ! \x0d\ Remember to stick the skin through the epidermis with nails or something! Make a honeycomb! \x0d\ touch salt! ! Then open the oil pan and fry it, fry the skin until golden brown, take out the pan and put the fried pork in cold water to cool! ! ! \x0d\ Then boil the water and fry the pork. When you see the skin foaming, take it out of the pot! ! ! ! \x0d\ All right! ! ! \x0d\ Meat buckle is finished! ! ! \ x0d \ x0d \ 1。 Marinate fresh pork with appropriate amount of salt for not too long, then take appropriate amount of yellow wine (note that yellow wine is best not to be mixed with water), add onion and ginger and rub hard on the marinated meat until the taste has entered the meat. Add the right amount of oil to the pot, fry the meat in the pot until it smells delicious. If it is cooked too much, you can pour the fried oil on the fried meat for preservation, and it will not go bad after a long time. You'd better fry some spareribs and steam them when eating. Wow, they are really delicious. \x0d\ x0d \ 2。 Deep-fry the pork belly in the oil pan, \ x0d \ then slice it, and use a round bowl to regularly arrange the meat slices in the shape of a bowl along the edge of the bowl. \x0d\ Plum vegetables are served in the middle bowl. Steam the cooked pork thoroughly in a steamer. \x0d\ For the last dish (if it is flat), buckle the cooked meat and vegetables in a flat plate and uncover the round bowl on it. Buckle the meat into the shape of a hill, sprinkle some chopped green onion and chop pepper, and you're done. \x0d\ The main purpose of this dish is to accurately grasp the degree of frying, so that the meat will melt as soon as it is eaten, and the effect is the best. \ x0d \ x0d \ Braised pork with plum \ x0d \ x0d \ Ingredients: plum kernel 300g, pork belly 50g, spiced powder 1 tablespoon, soy sauce 3 tablespoons, sugar 1 tablespoon, and a little monosodium glutamate. \ x0d \ x0d \ Method: \x0d\\x0d\1. Scrape off the excess hair on the pork belly skin, wash it, roll it in boiling water for 15 minutes, then pick it up and insert it into the skin with plum blossom needle, and rub it evenly with soy sauce. \x0d\2。 Put down the boiling oil and fry it in it. Picked up when burnt, cut into pieces, washed and chopped plum vegetables, put down the white wok and stir-fry, add some sugar and shovel it for later use. \x0d\3。 Heat the pan, add oil, saute garlic ears and meat, add some soy sauce and saute at the same time, pour in three bowls of water, add monosodium glutamate and sugar, and simmer on low heat. Later, add plum vegetables and stew together. Try to taste and serve. \x0d\ x0d \ Method of braised pork with lotus seeds \ x0d \ [raw materials]: lotus seeds, streaky pork with skin. Dried bean curd, salt, monosodium glutamate, spices, red oil, oyster sauce. \ x0d \ [Method of making]: \ x0d \ First cut the pork belly into small pieces and drain the water; \x0d\ Wrap the lotus seeds, fold them into shapes, and steam them in a steamer 15-20 minutes. \x0d\ Before serving, put the steamed pork belly into a large bowl, press it tightly, and then turn it into the shape on the plate as shown in the figure. \x0d\x0d\ braised pork with taro \ x0d \ ingredients: pork belly (7cm wide) \ x0d \ seasoning: soy sauce, Guangdong taro, ginger juice, southern fermented bean curd, cooking wine, sugar, ribs sauce and prince sauce \ x0d \ production method. Peel taro and cut into rectangular thin slices. \x0d\\x0d\(2) Heat the "frying oil", first put the taro in the pot and fry until golden brown, and then take it out. Add pork belly (skin facing the bottom of the pot, cover the pot cover to avoid frying oil), fry until golden brown, take out (about 3 minutes) and let it cool and slice. \x0d\\x0d\(3) Put the sliced meat into a large basin, add ginger juice, southern fermented bean curd, cooking wine, sugar, ribs sauce, princes sauce and soy sauce, and then mix the sliced meat evenly (our taste here is salty with sweetness) \x0d\\x0d\(4) Prepare one in a medium bowl, according to the meat. \x0d\x0d\ Of course, when you make it yourself, you can adjust \x0d\ braised pork with winter vegetables \x0d\ raw materials \ x0d \ pork belly 250g, Sichuan winter vegetables 100g and pickled peppers 25g. 25g vegetable oil, 25g soy sauce, 2g salt, 8g Sichuan lobster sauce, 8g ginger and 8g garlic. \x0d\ Production process \x0d\( 1) Boil the pork with white water, take it out, wipe off the oil and water on the skin with a clean cloth, and apply some soy sauce. Wash and dice the winter vegetables, soak the pepper in Kamikiri, and slice the ginger and onion. \x0d\(2) Heat the frying spoon and add a little oil. When the oil is about to boil, put down the skin and fry until brown. After cooling, cut the meat into 7 cm long slices. \x0d\(3) Put the meat at the bottom of the bowl according to the fish-scale arrangement, pour in cooking wine and soy sauce, add salt, then add about 5 pieces of lobster sauce and 2 ~ 3 pieces of pepper. Sometimes the food will be turned over on the plate. \x0d\ Dongpo braised pork \x0d\ Ingredients: \x0d\ Pork belly (500g), seasonal vegetables (200mg), refined salt (7.5g), lobster sauce (7.5g), white sugar (4g), soy sauce (15g) and water chestnut powder. \x0d\ x0d \ Method: \ x0d \ 1. Wash the pork belly, put it in a pot, cook it until it is 70% cooked, take it out, cut it into six cubes, and color it with soy sauce. \x0d\ 2。 Heat the oil pan, put the pork belly in the oil pan, fry until it is slightly golden yellow, take it out and soak it in clear water for five minutes, then put it in a soup bowl, add chicken soup, white sugar, seasoning powder, lobster sauce, salt, onion and other condiments to burn it thoroughly, and buckle it with a bowl. \x0d\ 3。 Oil the other pan, fry the seasonal vegetables and cover them on the pork noodles. Turn the other pan over and turn it into the bottom of the seasonal vegetables and cover them on the pork noodles. Then thicken it with wet water chestnut powder in the original juice (that is, thicken it) and pour sesame oil on it. \x0d\ Note: \x0d\ 1. Pork belly should be soaked in cold water. If the knife is uneven, you can rub it with your hands to let the water penetrate. \x0d\ Second, the characteristic of this dish is rotten and refreshing. Therefore, we must grasp the heat.