(1) Cut pork belly into small pieces, put it in cold water and add wine.

(2) Soak tea tree mushrooms and shiitake mushrooms, wash them for later use, and prepare onion segments, sliced ginger, 2 anise, 2 cloves, 1 cinnamon and 6g rock sugar.

(3) Pour 3 tablespoons of porcelain soy sauce into a cold pot, add rock sugar, and then melt the rock sugar under low fire.

(4) Put the streaky pork that has flown on the water surface, and add the sliced onion, ginger, star anise, clove, cinnamon and dried pepper.

(5) Add tea tree mushrooms and shiitake mushrooms, add beer, and fully stir.

(6) Add green bamboo shoots, season with salt, and cook on low heat for 1 hour.

2. Cauliflower in a dry pot:

(1) Wash cauliflower and cut it into thin slices for later use.

(2) Slice the meat for later use.

(3) Cut carrots for later use.

(4) cut the ingredients. Cut the pepper into circles, thin slices and thin slices for later use.

(5) put the oil into the pot and heat it to 5 layers. Add pepper, fry until fragrant, and take out the pepper.

(6) Stir-fry fragrant soybean milk, add other ingredients, add meat, stir-fry until golden brown, and finally stir-fry cauliflower.

(7) Stir the cauliflower, add carrots, add light soy sauce, oyster sauce, salt and vinegar, stir well, add a little boiling water, and cover the pot for 3 to 5 minutes.

3. Fish-flavored shredded pork:

(1) Preparation of ingredients: 25g tenderloin, appropriate amount of auricularia auricula, half green pepper, half carrot, appropriate amount of onion, ginger and garlic, one spoonful of Chili sauce, one spoonful of bean paste, two spoonfuls of starch, appropriate amount of soy sauce and appropriate amount of sugar;

(2) Practice: First, cut the tenderloin into shredded pork with uniform thickness, add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, 3 tablespoons of clear water, appropriate amount of pepper and chicken essence, and then add 2 tablespoons of oil, so that it is easier to stir-fry and will not stick. Stir the shredded pork and marinade evenly and marinate for later use. Wild auricularia auricula is soaked in advance, and auricularia auricula is cut into filaments. Slice green pepper and carrot. Cut the onion, ginger and garlic into foam. The preparation of fish-flavored sauce is also the key to the flavor of fish-flavored shredded pork. Four tablespoons of vinegar, three tablespoons of soy sauce, three tablespoons of sugar, one tablespoon of monosodium glutamate or chicken essence, one tablespoon of starch, two tablespoons of water, and a little spiced powder are added to enhance the flavor. Put a little more oil in the pot, stir-fry the shredded pork with high fire, quickly disperse it, and then the shredded pork can be put out for use. Using the remaining oil in the pot, add onion, ginger and garlic to stir-fry until fragrant, then add Chili sauce and bean paste to stir-fry until fragrant. Using the remaining oil in the pot, add onion, ginger and garlic to stir-fry until fragrant, then add Chili sauce and bean paste to stir-fry until fragrant. Plate, with a bowl of rice, in a moment, only the bottom of the plate is left.