Steamed taro

Materials: taro, pork belly, rice flour, Pixian watercress, fermented glutinous rice juice, soy sauce, cooking wine, sugar, edible oil, pepper powder, salt, Jiang Mo, millet pepper and sesame oil

Practice:

1. Cut pork belly into small pieces.

2. Add rice flour, Pixian watercress, fermented glutinous rice juice, cooking wine, white sugar, edible oil, pepper powder, Jiang Mo and refined salt into the pork belly, stir well, and leave it for 1 hour;

3. After boiling in the steamer, put the sliced taro on the steamer, stack the marinated meat pieces on the taro, and steam over high fire for about 4 minutes;

4. Sprinkle a little millet pepper and sesame oil on the pan.

stewed chestnut meat

materials: chestnut, pork belly and ginger slices. Old smoke. Cooking wine Vinegar. Sugar, salt and chicken essence < P > Practice:

1. Boil chestnut until it is seven-cooked, peel it, blanch pork belly until it is half-cooked, and cut it into pieces;

2. After the pan is hot, pour the oil, add the white sugar and simmer until golden brown, then pour the pork belly and stir-fry quickly, then add the ginger slices and stir-fry;

3. Pour in a little soy sauce, cooking wine and vinegar, then add the peeled chestnuts and stir fry quickly for two minutes;

4. Pour in hot water, cover the pot and simmer for about 1 hour.

5. Simmer for 3 minutes, stir-fry the chestnut and meat in the pot, sprinkle a little salt, and finally collect the juice when the soup is thick.