Manufacturing raw materials:

400g of pork, 200g of dried pepper, 20g of pepper10g, 20g of sugar, 20g of Shaoxing wine, 20g of soup10g, 30g of soy sauce, 300g of vegetable oil (actual dosage 5g), 20g of onion ginger and 2g of salt.

Production steps:

(1) Clean the lean pork, cut it into 2cm cubes, mix well with salt, Shaoxing wine, onion, ginger (beaten pine) and soy sauce, and marinate for 15 minutes. Dried peppers are pedicled, seeded and cut into sections.

(2) Heat the vegetable oil in the wok to 80% heat, add diced meat and fry for about 4 minutes (do not fry the water too dry).

(3) Leave a little vegetable oil in the pot, add dried pepper, pepper, onion and ginger, pour diced meat, add a little white sugar, stir fry, add soup to boil, and collect the dried juice.

Exercise 2:

Manufacturing raw materials:

Ingredients:? Pork belly with skin;

Accessories: ginger, sliced, onion, cut into sections. Light soy sauce, dark soy sauce, sugar, cooking wine, salt, broth, pepper, minced, star anise.

Production steps:

1. Fresh pork belly with skin, put ginger slices and green onions in the pot, blanch for 2 minutes, blanch pork belly slices;

2. Mix soy sauce, soy sauce, sugar, cooking wine, salt and broth (clear water) into sauce;

3. Take a large bowl and sprinkle pepper and star anise evenly on the bottom of the bowl; Slice the cooled pork belly and put it evenly on the pre-laid pepper and star anise;

4. Pour the sauce into a bowl filled with sliced meat, even or slightly higher than the sliced meat; Finally, sprinkle with chopped pepper, turn to low heat after SAIC, and it will take 2 hours. In the meantime, be careful not to boil the water in the steamer.