Braised pork;

1. Wash the pork belly, wipe off the water with kitchen paper, and cut into pieces of appropriate size. Heat the cast iron pan and add the pork belly.

2. Fry on low heat until the pork belly becomes discolored and oily. Pork belly itself has a lot of oil, so you don't need to put oil separately, you can also fry the oil, so that pork belly can be less greasy. Deep-fry pork belly until the surface is yellow, then pour in soy sauce and onion ginger cooking wine and stir well. Finally, add hot water and boil it.

3. Cover the lid, simmer for about 45 minutes, open the lid, the meat is tender and tender, add the peeled garlic, stir fry and cover the lid for 5 minutes.

4. Then open the lid of the pot, add a proper amount of rock sugar. If you like it a little sweeter, you can add a little more, stir fry until the rock sugar melts, and continue to collect thick soup over medium heat, and then you can eat it out of the pot.

Fried goose eggs with green pepper and fungus.

1. Soak the auricularia auricula in clear water in advance, then put it in a boiling water pot for 3 minutes, then take it out and drain it for later use.

2. Wash and chop the green peppers for later use. Take a large bowl, beat in a goose egg, add chopped black fungus and green pepper, and add some salt to taste.

3. Stir the ingredients in the bowl evenly to form green pepper, fungus and egg liquid. Heat the wok, add cooking oil, pour in egg liquid, turn over after setting, and stir-fry until cooked.

Garlic lentils;

1, the tender lentils are peeled off and broken into small pieces for use; Peel garlic, pat it flat and chop it for later use.

2. Heat the wok, add cooking oil, add chopped garlic and stir-fry until fragrant, and then add lentils.

3. After stir-frying, lentils are greener. Add a lot of soy sauce and half a bowl of hot water, stir well, cover, and the lentils can be cooked and served.