.1 Pork belly and pigeon soup (replace pigeon with chicken when cooking pork belly with chicken)

Prepare the following ingredients: 1 pork belly, 1 pigeon, 1 small handful of astragalus, 20 Codonopsis pilosula Gram, half a yam, 4 dates (dried), 1 small handful of wolfberry, appropriate amount of salt, 20 peppers, appropriate amount of water, 1 small cup of milk

The specific method is as follows: Place the processed pork belly again Turn over, expose the outside and add all the pepper, then stuff the cleaned pigeon from the pig belly, sew the opening of the pig belly tightly with cotton thread, and put the pork belly into a large soup pot. First add astragalus root and Codonopsis pilosula, bring to a boil over high heat, then slowly simmer for 2 hours. When chopsticks can roughly penetrate the pork belly, take out the slices and put them into the pot again to cook together with the pigeons. At this time, the rich aroma of the pork belly and the pigeons will appear. The aroma comes out and the color of the soup slowly turns white. If you need the color of the soup to be better, you can add a small cup of milk, finally add red dates and wolfberries, add an appropriate amount of salt to taste, and simmer over low heat for half an hour!

NO.2 Stir-fried Pork Belly with Sauerkraut

Prepare the following ingredients: 1 boiled pork belly, 200 grams of sauerkraut, 5 grams of oil, 5 grams of sugar, 5 grams of dark soy sauce, and garlic Appropriate amount of puree, chopped green onion, and chilli padi

The specific method is as follows: Cook the pork belly according to the method of washing and cooking pork belly, slice it, chop the pickled cabbage, heat the pot, pour in the oil, pour in the garlic Sauté the puree, chopped green onion and chilli padi until fragrant, add the pickled cabbage and fry until dry. Add sugar and continue to make the pickled cabbage fully absorb the sugar flavor without being too sour. Pour in the pork belly and stir-fry. Add dark soy sauce and take it out after it is colored and flavorful.