Ingredients for Braised Pork and Rapeseed Hearts: 300 grams of pork belly and 100 grams of rapeseed. Seasoning: 5 grams of ginger juice, 45 grams of soy sauce, 30 grams of cooking wine, 15 grams of sesame oil, 2 grams of pepper, 45 grams of starch, and 5 grams of white sesame seeds. Method: 1. Cut the whole rape plant in half, wash the sand and dry it. 2. Wash the pork, cut into slices 4 cm long, 4 cm wide and 0.3 cm thick, and wash away any blood. 3. Mix ginger juice, soy sauce, cooking wine, sesame oil, and pepper into marinade juice, add pork belly slices and slowly mix well, marinate for 15 minutes, and then coat with starch. 4. Place the rapeseed with the cut side facing upwards and place it flat in the pan. Spread the pork belly on top of the rapeseed. Pour 100 grams of water along the edge of the pan. Cover and simmer over medium heat for 20 minutes. Take it out and put it on a plate. Sprinkle with white sesame seeds. Tips: 1. The rapeseed you choose should be a kind of dough-flavored one produced in the south. Do not use crispy rapeseed from the north, which will cause a lot of water in the rapeseed and the taste will not be good.

2. Before spreading, white sesame seeds should be stir-fried in a dry pan until fragrant, or they can be roasted in an oven until fragrant.

3. When adding water, be sure to pour it slowly along the pot, otherwise the water will splash onto the pork belly and affect the shape of the meat.