Materials: 30 grams of fungus, 300 grams of lean pork, 10 red dates, 2 pork loins, 3 slices of ginger, 8 bowls of water.

Steps

1, cut open the pork loin, remove the white tendons, soak in water for 30 minutes; fish up and cut into large pieces, rubbed with the right amount of salt, marinate for 10 minutes and then wash the salt off.

2, fungus soaked in warm water, remove the tip, wash and spare.

3, red dates washed, patted flat to remove the core.

4, lean meat washed, cut large pieces, boil water.

5, boiling water, put all the materials, martial arts fire cook 20 minutes, turn the fire boil one and a half hours, under the salt seasoning can be eaten.

Practice 2

Materials: 1 pork loin, half a bowl of chicken broth.

Accessories: baby vegetables, fungus, bamboo shoots, green onions, ginger, a little garlic, pepper, cooking wine, salt.

Steps

1, pork waist vertical cut into 3-4MM thin slices, immersed in water, change the water a few times, until the water is clear.

2, half a bowl of chicken broth, into the fungus, bamboo shoots stew open, turn on low heat.

3, the pork waist drained, into the boiling water twice, the second scalded into this can be.

4, the soup into the baby vegetables, green onions, ginger, adjust a little pepper.

5, soup open, into the scalded pork waist, pot open slightly seasoned wine, salt, put some garlic (if it is good green garlic leaves) can be.

Practice three

Main ingredient: 250g of pork waist.

Seasoning: salt, 3 slices of ginger.

Steps

1. Cut the pork loin into small pieces and shred the ginger.

2. Put raw oil and then ginger.

3. Pour the pork loin in and fry it.

4. Pour in 500 ml of water and cook for 15 minutes on low heat, then season with salt and you're done.

Practice 4

Ingredients: two pairs of pork loin, one tael each of eucommia and walnut meat.

Steps

Wash all the ingredients into the pot, add the right amount of water, martial arts fire boil, change the fire boil two hours, under the salt seasoning to eat.