The first course ~ Pork stewed vermicelli Pork stewed vermicelli, a famous dish in Northeast China, is sweet and delicious, and the meat is fragrant but not greasy. Sweet potato vermicelli absorbs all the juice, and it is slippery with a little force, which is especially delicious. Essential ingredients: pork belly, potato vermicelli, ginger and garlic, star anise, light soy sauce, cooking oil, rice wine: 1, prepared ingredients, pork belly cleaning 2, pork belly cut into strips with the width of 1, ginger and garlic diced 4, cooking oil in a cold pot, stir-fried with star anise and put into pork belly. Wash the broken sweet potato vermicelli, then cook until the sweet potato vermicelli becomes loose (dry sweet potato vermicelli can be directly held and inserted into an open pot, and the sweet potato vermicelli will soon become loose. Cut off the loose part with scissors in the restaurant kitchen, and the rest can be put into the pot immediately). For convenience, I changed a rice cooker. Pour all the food and soup into the rice cooker, add salt to taste and stew for 30 minutes (this step can be stewed directly on the stove without using the rice cooker). The stew is sweet and delicious, and the meat is fragrant but not greasy. The sweet potato vermicelli absorbs all the juice, and it is slippery with a little force, which is especially delicious.

The second course ~ Braised kelp braised pork I always cook more beef. Use it for pot-stewed next time, it's especially delicious, especially with kelp silk, which is particularly refreshing. This delicious tip: white vinegar and sugar are added, so the dish stewed in two steps is rich in flavor, refreshing and not greasy, and tastes sweet and salty. Ingredients required: braised pork ribs 1 bowl, 50g of dried kelp, 2 tablespoons of white vinegar, 2 tablespoons of white sugar 1 spoon, appropriate amount of salt, a small amount of garlic paste: 1, kelp washed and soaked thoroughly (this kelp is small). Wash the kelp once and pick it up for later use. Prepare braised pork ribs (cooked the day before, put them in the refrigerator). 3. Boil the braised pork ribs in a pot and cremate them. 4. Add kelp and water. 5.6. Add white vinegar. Add something. Kelp is rotten and tasteless. Add sugar to neutralize the vinegar taste and improve the taste. 7. add salt. The amount of salt is increased or decreased according to the salinity of braised pork. 8. Bring to a boil and simmer over low heat until the juice is reduced. Add garlic paste into kelp crisp and stir twice, then turn off the heat.