Shi Mao Braised Pork Hunan Cuisine Ingredients: Pork belly with skin (the ratio of fat meat to lean meat is about 2: 1) Accessories: garlic seeds, dried peppers, lard, salt, brown sugar, monosodium glutamate, cooking wine, honey and broth. The production process is 1. Put the whole pork belly into the pot, cook for about 2 minutes, skim the blood foam and turn off the heat. 2. Heat the lard in the pot. Stir-fry garlic seeds and dried peppers in a pot. Pour in the minced meat and stir-fry until the skin turns pink. 3. Add a little lard to another pot and start frying brown sugar. Pay attention to control the heat and stew slowly, because the color of brown sugar will make you confused whether it is burnt or not, and it can be seen that it is syrup; 4. Add fragrant meat quickly, stir fry quickly and color, add salt and soy sauce, pour broth or water (not the main ingredient 2 fingers) and boil, then change to medium fire stew, and poke the meat with chopsticks to determine the time to turn off the fire; 5. Sprinkle a little honey and monosodium glutamate before turning off the fire. In order to improve the overall color and brightness of dishes, 500g of white tofu,125g of pork, 50g of water bean powder and green garlic,150g of clear oil, 30g of bean paste,10g of soy sauce, 2g of monosodium glutamate and cooking wine are removed. The production process is 1. Tofu is cut into pieces 5 cm long, 3 cm wide and 0.7 cm thick. Slice pork. Wash the green garlic and cut it into small pieces. Chop the bean paste into fine powder, heat the oil in the pot until it is half cooked, put the tofu in one piece, fry it on both sides and shovel it out; 2. Stir-fry the sliced meat in hot oil, add watercress and stir-fry until it turns red, add broth, tofu, soy sauce and cooking wine, then stew until it becomes soft and tasty, then add monosodium glutamate, green garlic and water bean powder, thicken the juice and serve.