Black dried vegetables, also known as dried mushrooms, are black in color and refreshing in taste. Especially in summer, cooking soup with boiling water is delicious and thirst-quenching. There is also a famous dish about it called "Dried Meat". Generally, the best pork belly is mixed with soy sauce, monosodium glutamate and sugar, and then steamed with dried vegetables in bowls and pots layer by layer. When it comes out of the pot, the smell is fragrant, the meat is rotten and the vegetables are crisp, and the entrance is glutinous but not greasy, which is very flavorful. Our Premier Zhou had a special liking for this dish before his death, and he ate it many times when entertaining foreign guests. In rural areas, when guests come home, the host likes to take it as the main course.

Raw materials: pork belly 500 g, dried mushroom 150 g seasoning (essence): edible oil, soy sauce, sugar, ginger, garlic, monosodium glutamate, Shaoxing wine and wet starch.

Methods: 1. Steamed pork belly until half-cooked, marinated in soy sauce. Chop dried mushrooms, add soy sauce, fat and sugar, and steam in a cage until crisp and rotten. 2. Stir-fry the wok, add 2000 g of cooking oil, cook until it is 70% cooked, add pork belly and fry until the skin bubbles, and remove and drain. Remove the oil from the wok, stir-fry the ginger and garlic to taste, add pork belly, Shaoxing wine, soy sauce, sugar and water, simmer for/kloc-0.5 minutes, collect the marinade and let it cool. 3. Cut the cooled pork belly into thin slices, neatly stack them on the bottom of the buckle bowl, then put the dried mushrooms into the bowl, steam them in a cage until the meat is crisp and rotten, drain the marinade, buckle it into a basin, hook the marinade into thin slices and pour it on the buckle meat.

Features: beautiful appearance, rich fragrance, crisp and not minced meat.

Main nutrients: protein 51.8g fat177.3g sugar 32. 1 g calcium 25mg cholesterol 400mg calories1934kcal.