Taro meat food: 450g pork belly, 1 potato, 3 star anise, 5g minced garlic, 3mL dark soy sauce, 5mL light soy sauce, 5mL rice wine, 10g fermented bean curd (with juice), 5g tapioca starch, white sugar

5 grams.

Method 1. Wash the pork belly and rinse with cold water.

2. Pick up the soaked pork belly and brush the skin with soy sauce.

3. Add oil to the pot, put the pork belly with the skin and flesh side down, fry over low heat until the skin and meat lose color, then remove from the cold water.

4. Cut the pork belly into large pieces.

5. Peel and cut the potato into large pieces.

6. Boil oil in a pan, fry the taro slices until golden brown on both sides, then remove.

7. Mix rice wine, light soy sauce, dark soy sauce, minced garlic and sugar to make a sauce.

8. Dip the pork belly and sweet potato into the seasonings.

9. Put one piece of meat and one piece of potato into the steaming bowl, and add the star anise.

10. Place raw taro pieces on the surface of the bowl, put it in the pot and steam for 40 minutes.

11. Flip the meat bowl over into a plate and strain out the juice.

12. Pour the sauce into the pot and bring to a boil, add water and starch to thicken it, and pour it back onto the surface of the meat.

Method for stir-frying bacon with pepper and garlic sprouts 1. Prepare the raw materials and wash them.

2. Cut the sausage and bacon into slices, cut the yellow garlic into inch-long sections with a diagonal knife, remove the stems of the pepper and cut into small prismatic pieces.

3. Heat oil in a pan, add sausage and bacon, and stir-fry until it loses color.

4. Add chili and stir-fry.

5. Pour in the yellow and white garlic, stir-fry, home-style braised tofu food: 580 grams of tofu, 40 grams of fresh mushrooms, 40 grams of carrots, 30 grams of lettuce stalks; 150 ml of domestic water. Condiments: 12.8 grams of light soy sauce.

(More light soy sauce, less dark soy sauce), 1 teaspoon salt, 2 tablespoons cooking oil. Method: 1. Prepare all the food needed and clean it up; cut tofu into large pieces, oyster mushrooms and carrots.

Shred the lettuce and cut it into strips; 2. In a cold pot (I use a flat-bottomed non-stick pot), add cooking oil, and then put the water tofu into the pot piece by piece; 3. Fry both sides over low heat until brown and remove; (

I used two pots to finish frying) There is still oil in the pot, add shiitake mushrooms and stir-fry until fragrant; 4. Pour in shredded carrots and stir-fry until fragrant; pour in the fried tofu, then add 150mL of water; pour in light soy sauce

Stir in a teaspoon of salt, bring the water to a boil and cook for 1 minute; Leek-flavored pork food: 200 grams of braised pork, 150 grams of chive flowers, dried chili knots, garlic, peppercorns, light soy sauce, chicken essence, sesame oil, rapeseed oil

Each is appropriate.

Method: Cut the braised pork into thin slices and cut the leek flowers into 3cm long sections.