Ingredients for pork belly stewed with radish: pork belly, radish, green onions, ginger, chives, light soy sauce, white sugar, cinnamon and star anise.

Method: 1. Cut the pork belly into small pieces, cut the radish into hob pieces and set aside.

2. Blanch the radish in boiling water and take it out. Add oil to the pot, sauté the cinnamon and star anise until fragrant, then add the pork belly and continue to sauté until the meat changes color. Add light soy sauce and white sugar, and add a small amount of boiling water.

Simmer over low heat for 20 minutes, add white radish and stir-fry evenly, then remove from the pot and sprinkle with chopped chives.

Method for boiled pork slices: 1. Cut Chinese cabbage into strips, wash bean sprouts, cut tenderloin into slices, marinate with salt, black pepper, and egg white for 20 minutes, stir in tapioca starch, and let stand.

2. Add peppercorns, dried chili peppers and star anise in cold oil and fry until fragrant. Dish out the peppercorns and chili peppers.

3.1 tablespoon deep-fried sesame pepper oil, cut the ginger slices into shreds and stir-fry until light yellow, add Chinese cabbage and bean sprouts and stir-fry evenly, add big bone soup and bring to a boil.

4. Remove the cooked bean sprouts and Chinese cabbage and put them in a bowl.

5. Blanch the meat until red, put it on a plate, mix the peppercorns and chili pepper noodles and sprinkle it on the side. Chop the chives and sprinkle it on the side. Pour the filtered tea soup into the plate. Add 3-4 tablespoons of peppercorns and chili oil to the pot and bring to a boil.

Just pour it on the side.

How to make braised fish cubes: 1. Let the fishmonger handle the fish. When you get it back, handle it a little, remove the fish scales that have not been cleaned, and just clean it; then cut the fish twice and sprinkle it with water.

Marinate with some salt for 20 minutes; 2. Cut green onions into strips, cut ginger into slices, prepare garlic, peppercorns, and star anise and set aside; 3. Use kitchen paper to absorb the water on the surface of the fish to avoid frying it later.

It will stick to the pan or there will be oil stars splashing around; 4. Pour oil into the pan, and after the oil is burned, add the fish, fry until both sides are golden brown, and then take it out; (Note: If you are doing it for the first time, you can use a pan

Fry, it is easy to control and don’t burn it) 5. Add some oil to the pot, but there is also oil in the pot, so you don’t need to put it; then put all the condiments into the oil pit, which is actually the raw material of the second process, stir-fry, and then put it in

Add the fish, then add rice wine to the pot, simmer for a while, add light soy sauce, a spoonful of sugar, and finally add boiling water that has not covered the fish body, cover the lid, and cook over low heat; 6. Until the sauce is similar to the color of fried sugar, it is ready

The pot is off.