Ingredients: pork belly 1 000g, 2 bottles of beer, 2 tablespoons of light soy sauce, 2 tablespoons of light soy sauce 1 spoon, 0/spoon of salt 1 spoon of sugar, 2 peppers 1 spoon, 2 star anise, 2 cinnamon 1 piece, and tsaoko/piece.

Practice: Wash the pork belly and put it in a pot, add clear water to boil, turn to medium heat and blanch for 5 minutes, remove and rinse it and cut it into pieces for later use. Wash onion and cut into sections, wash dried pepper and cut into sections, slice ginger and peel garlic and wash for later use.

Add light soy sauce, light soy sauce and all spices to the onion, ginger slices, salt and sugar, pour pork belly and beer to boil, turn to low heat and stew for 2 hours, open the lid and collect the thick soup, pick out all seasonings, turn off the heat and serve.

Fried potatoes with pork belly

Ingredients: 250g pork belly, potato 1 piece, 3 cloves of garlic, 2 tablespoons of light soy sauce, half a spoonful of light soy sauce, half a spoonful of oyster sauce 1 spoon of sugar, half a spoonful of salt, green pepper 1 piece and red pepper 1 piece.

Practice: Wash the pork belly and cut it into pieces, wash the green pepper and cut it into pieces, and peel and wash the potatoes and cut them into pieces for later use.

Heat the oil in the pan, pour it into the potatoes and stir fry until the surface is brown, and serve for later use. Heat the oil in the pan, pour the pork belly and stir-fry until the surface is brown. Add garlic and pepper, stir-fry and break.

Pour in potato chips, light soy sauce, sugar, salt, oyster sauce and light soy sauce, stir well, turn off the heat and serve.

Spicy pork intestines Bao

Ingredients: fat sausage 1 400g, 6 dried peppers, 2 tablespoons of soy sauce, ginger 1 block, appropriate amount of distiller's grains, 6 onions, 7 star anise and cinnamon1block.

Practice: Clean the fat sausage, put it in the pot, add onion, ginger, fragrant leaves and star anise to boil, turn to medium heat and simmer for 10 minute, then remove and control the water for later use. Sauerkraut is shredded for use.

Cut the pig's large intestine into sections on the chopping board, and cut the bean paste into pieces for later use. Heat oil in a pan, add ginger, star anise and cinnamon and stir-fry until fragrant, add large intestine, bean paste, spicy sauce and pepper and stir-fry until fragrant, and then stir-fry oil.

Add distiller's grains and stir-fry for a while. Add clear water and bring to a boil. Heat oil in another pot. After the oil is hot, pour in sauerkraut and stir-fry until fragrant. Pour it in the fat sausage and bring it to a boil. Turn to low heat and simmer for 40 minutes. Open the lid to collect the thick soup, turn off the fire, pan out and serve.

Crispy Pigeon

Ingredients: 3 pigeons, appropriate amount of marinade, half bowl of soy sauce, 80g of rock sugar, 4 star anise, 6 slices of fragrant leaves, 2 tsaoko, appropriate amount of cinnamon 1 piece, appropriate amount of black tea, 5 slices of ginger, honey 1 spoon, 5ml of white vinegar, appropriate amount of lemon juice, and soy sauce 1 spoon.

Practice: clean the pigeons, put them into the pot, add water to boil, blanch for 3 minutes, remove and rinse. Put it in a marinated pot, add water, marinade, soy sauce, crystal sugar, star anise, fragrant leaves, Amomum tsaoko, cinnamon and black tea, then add ginger slices to boil over high fire, turn to medium heat and simmer for 20 minutes, turn off the fire and simmer for 1 hour, then take out and control the water for later use.

Put the soaked pigeons on the baking net to dry. Preheat the oven to 200 degrees for standby. In a bowl, add honey, white vinegar and lemon juice, stir well and brush on pigeons. Put the pigeons in the oven and bake for 15 minutes. Take it out, brush it with honey water, and bake it in the oven for 10 minutes. Take it out and serve it on a plate.