1. Stew pork.

Ingredients: Ingredients: 500 grams of fat and lean pork, seasonings: 100 grams of soy sauce, 5 grams of cooking wine, 5 grams of white sugar, 5 grams of green onions, 5 grams of ginger, 3 grams of star anise, and 5 grams of cinnamon.

Method: Choose pork belly and cut into eight-quarter cubes.

Cut green onions into sections and cut ginger into slices.

First put the meat into the pot and stir-fry until it turns white, add cooking wine, soy sauce, white sugar, then add onions, ginger, aniseed, and cinnamon. After stirring for a while, add the stock, boil and skim off the foam.

Simmer over low heat for more than an hour until the meat is crispy and tender.

2. Sauce pork.

Ingredients: 2500 grams of pork ribs (pork belly), 500 grams of pig trotters.

Seasonings: 5 grams of cinnamon, 3 grams of pepper, 8 grams of star anise, 30 grams of salt, 20 grams of ginger, and 10 grams of shallots.

Method: Debone the rib meat, cut it into long cubes of about one pound, soak in cold water for 3 hours, take out and wash; put it in an old brine pot, add pig trotters, fennel seeds, Sichuan peppercorns, wrap them with a clean cloth and cinnamon,

Put the ginger, scallions and salt into the pot and bring to a boil, then reduce the heat and simmer; simmer for an hour and a half, take out the meat and put it into cold water to remove the foam on the surface of the stew; then put the meat into the pot

, add a small amount of cold water, bring to a boil over high heat, then simmer over low heat until the meat is tender and the soup thickens; finally, take out the meat, brush the skin side of each piece of meat with a layer of original marinade and serve.

Table food.

3. Broth.

Ingredients: 150g loofah, 100g pork tenderloin, 1 green onion, 2 slices of ginger, 1 teaspoon of salt (5g), 1/2 teaspoon of white pepper (3g), 1 teaspoon of sesame oil (5ml), 1 bowl of stock (250ml).

Method: Wash the loofah, peel and cut into semi-circular slices; wash the pork tenderloin and cut into thin slices; wash the green onion and cut into sections for later use.

Pour oil into the pot and heat it up, sauté the ginger slices and green onion segments, add the stock, salt, and then add the meat slices.

Add the loofah and bring to a boil over low heat for about 5 minutes. Pour into a bowl, sprinkle with white pepper and sesame oil, and serve.