1, stewed pork leg in red. Ingredients: pork leg 500g, soy sauce 1 5g, refined salt10g aniseed1piece, 2 pieces of scallion, 2 pieces of fresh ginger, 50g, a little honey, auricularia auricula, magnolia tablets, monosodium glutamate and wet dough powder, a proper amount of clear soup, and coriander. Practice: Cook the pork leg until it is 80% cooked, then take it out. Put a layer of honey on the skin, put it in a wide oil pan, and fry it until the bubbles on the skin are dark red, then take it out. Cut the whole pork leg into a circle according to the size of a steaming bowl. Cut the pork leg into deep and impenetrable elephant-eye pieces with a knife, put the skin down in a steaming bowl, and put the onion, ginger and aniseed. Take a bowl of clear soup (pork bone soup), add soy sauce, refined salt and cooking wine, find a good taste, and pour it into the pork leg meat bowl. Put it in a steamer and steam it for 2.5 hours with high heat. After coming out of the cage, pick the onion, ginger slices and aniseed, and buckle them in the soup plate. Put the soup pot on a strong fire, scoop in two spoonfuls of clear soup, pour in the original soup of steamed pork leg, and add magnolia slices, auricularia auricula slices, refined salt and monosodium glutamate. It's delicious, and the water is a little thick. After boiling, pour it on the pork leg.

2. Stewed pork leg with soybean. Ingredients: pork leg1000g. Ingredients: 50g soybean, 5 dried peppers, 5 prickly ash 15 capsules, star anise 1 capsule, onion 1 root, and 5 slices of ginger. Ingredients: 2 tablespoons of soybean sauce, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 5 grams of salt and 6 crystal sugar. Practice: boil water in the pot, put it in the pig's leg after boiling, blanch it until it changes color, then remove it and drain it; Add a little more oil to the pot than usual to cook until it is 30% hot, keep the medium and small fire, add dried pepper and pepper to fry the fragrance, and then add rock sugar; Stir-fry the rock sugar until it is dissolved, pour in the washed pork leg and stir-fry evenly; After the pig leg is colored, add onion, ginger and star anise; Add cooking wine and soy sauce, and continue to stir fry over low heat; Stir-fry until the pork legs turn brown, and add soybeans; Add boiling water to the pig's leg less than 2/3, and boil the soup with fire; Skim the floating foam on the surface, put it in soybean sauce, cover it and simmer for half an hour with medium heat until you can easily pierce the pork leg with chopsticks, and add appropriate amount of salt according to your personal taste.

3. Stewed pork leg with peanuts. Ingredients: 500g pork leg, 250g peanut, 50g day lily, 0g ginger10g onion. Seasoning: refined salt10g, monosodium glutamate 8g, Shaoxing wine10ml. Practice: Wash the pork leg and chop it into pieces, soak the peanuts in clear water, cut off the head and tail of the day lily, slice the ginger and cut the onion. Boil the pot with water, add the pork leg and cook for a while, then pick it up for use. Take a stew pot, put the pork leg, day lily, peanuts, ginger slices, onion segments and Shaoxing wine into the pot, add clear water, stew for about 3 hours on medium fire, and add refined salt and monosodium glutamate to serve.