Home cooking of authentic Dongpo pork

Ingredients: 1 whole piece of pork belly with skin (about 1,511g) and 411g shredded lettuce.

seasoning: 51g of shallots and ginger slices, 2g of salt, 81g of sugar, 111g of soy sauce, 311g of carved wine and 3g of fennel.

Practice

1. Rinse the pork belly in water, then cook it in a pot until it is 81% ripe, then take it out, dry the water with a clean cloth, put some soy sauce on the skin, fry it in an oil pan until golden brown, and cut it into 4 cm square pieces.

2. Set fire to the pan, add 25g of onion and ginger slices, stir-fry until fragrant, add the chopped pork belly with the skin facing down, then cover the remaining onion and ginger, add the remaining seasoning, bring to a boil, turn to low heat, cover the pan and cook for 2 hours until the juice is thick.

hot and sour fried squid

materials: a fresh squid, sour radish, pepper, soy sauce, Pixian bean paste, garlic, soy sauce, cooking wine, salt and pepper

1. Buy the whole squid, remove the black film on the surface and the impurities on the head, remove the head and set aside

2. Cut into rectangles

4. After adding water to the pot and boiling, quickly blanch the squid, then take it out and control the water for later use (the squid will be taken out as soon as it is slightly curled, and it will get old after a long time)

5. Cut the pickled radish into long strips

6. Cut the pepper into sections and slice the garlic

7. When the oil in the pot is hot, add the pepper and the garlic slices will burst into fragrance <