Mei Cai Fragrant Pork

Ingredients: pork belly with skin, prunes, refined salt, soy sauce, sugar color, water starch, appropriate amounts of pepper and aniseed, monosodium glutamate, vegetable oil.

Method: Wash the pork skin, cook until it is raw, take it out, apply sugar color on the skin surface; stir-fry the pickled vegetables. Sit on a spoon, add appropriate amount of oil and heat to 300°C. Add the meat and fry until golden brown. Remove and remove the oil. Cut the fried meat into 4 cm long and 1 cm wide slices, with the skin side down. Fasten it on the meat, place it neatly in the soup plate, add soy sauce, refined salt, onion, ginger, pepper, aniseed, and an appropriate amount of soup, steam it in the drawer for about 1 hour, take it out, remove the onion, ginger, pepper, and aniseed, and put it into the soup. Put the meat on another plate. Pour the soup into a ladle, add MSG, thicken with water starch, and pour it over the meat on the plate.

Southern Rudou Pork

Ingredients: Pork belly, Lifu taro, white wine, refined salt, soy sauce, white sugar, Southern Ru, onions, ginger, garlic, chicken broth, vegetable oil, water starch. Just the right amount.

Method: Scrape the skin off the pork belly, cook it thoroughly in a soup pot, take it out, apply soy sauce on the skin while it is still hot, put the skin down in a hot oil pan and fry until it gets brown, take it out and soak it in a basin of cold water until soft. Then it was turned into a feature film. Cut the taro into 4 mm thick slices; mix the southern milk with the original soup; cut the onion, ginger and garlic into minced pieces. Heat vegetable oil, add onions, ginger, and garlic and stir-fry until the flavor develops; add southern milk and stir-fry for a while, then add pork belly and stir-fry for a while, then add soup, white wine, salt, soy sauce, and white sugar. After the soup boils, move to low heat rotten. Taro slices are fried in vegetable oil. Take out the meat, put it in a bowl alternately with the taro slices, pour in the original soup, and steam it thoroughly. Decant out the original soup and put the meat on a plate; taste the original soup and bring it to a boil, thicken it with water starch and pour it over the meat.

Taro Braised Pork

Ingredients: pork belly, lychee, half an inch of tangerine peel, garlic, minced ginger, southern milk, Zhuhou sauce, sugar, oyster sauce, chicken essence, Shao liquor.

Method: Wash and blanch the pork belly, add dark soy sauce to color, put an appropriate amount of oil in the pot and heat it, remove the oil from the pork belly until the skin is golden. Peel and wash the taro, cut into pieces the same size as the belly, and mix the seasonings and southern milk into a "fragrant sauce". Put the taro and belly into the fragrant sauce and star anise. Put it into the clay pot, add a small amount of water (skin side down, well separated from the taro), and simmer on low heat for 15 minutes.