Cherry meat is listed in the column of traditional old dishes. Order one, and the deep-fried meat section is wrapped in sweet and sour sauce. The table at the end of the dish has smelled the sweet and sour that leads to life. Eat one piece, and the crispy and soft meat is mixed with the fragrance of peas, and the carrot is crisp and sweet. I stripped two bowls of rice.

Ingredients:

Pork belly, onion, ginger, red rice, soy sauce, cooking wine, salt, hawthorn

Practice:

1, pork belly is boiled in cold water, add onion and ginger slices into the water, boil it, then pour in cooking wine and cook for a while.

2, pick up the pork belly, warm water, wash the floating foam. Cook the meat's soup doesn't pour. Set aside.

3. Cut the pork belly skin into small squares, and conversely, cut the meat side into small squares. This looks good, and it can easily pick up small pieces of meat after cooking.

4. Put the onion knot and ginger slices in the casserole, and put the pork belly skin down into the pot.

5. Put the red rice in gauze, put the red rice bag in the pot and add the hawthorn.

6. Pour the pork soup, submerge the pork belly, add a proper amount of soy sauce, cooking wine and salt, cover it, and simmer for about 40 minutes after the fire is boiled.

7. Take out the onion knot and red rice bag, add rock sugar and cook for a while.

8. Take out the meat and put it in a bowl, pour the soup on it, and steam it in the pot for half an hour.

9. Boil the vegetables in boiling water and put them around the pork belly.