1. Braised pork 1. Cut a piece of pork belly into 1cm square strips.

2. Wash the wok, heat it up, add two tablespoons of oil, three or four tablespoons of sugar, and turn to low heat.

3. Keep stirring with a frying spoon to dissolve the white sugar and turn it into a reddish-brown sugar liquid, which is also called fried sugar color.

4. Pour in the sliced ??pork belly and stir-fry evenly so that each piece of meat is coated with sugar color.

5. Add soy sauce, cooking wine, ginger, rock sugar and a little salt, bring to a boil, then reduce to low heat and simmer for about 20 to 30 minutes.

When the juice is almost evaporated, increase the heat to reduce the juice.

6. This is what it looks like. 2. Pickled fish 1. It is generally better to use grass carp or black fish.

2. Wash the fish, paying attention to the black membrane in the abdominal cavity.

3. Cut off the shark fins... (It’s also good to make shark fins after drying... haha) 4. Cut the fish into sections.

5. Press the fish segment with your hand, hold the knife with the other hand against the upper edge of the fish spine and push it closer. Feel the position of the fish bone and adjust the direction of the knife in time... If you can't cut it well, buy a few more fish to practice first.

:) 6. Remove the fish bones.

Cut the fish head in half, slice the fish meat, and the remaining fish bones... If you like to eat the bones together, you can ignore this step... 7. Place the sliced ??fish horizontally, along the tail to the fish

Use a knife to cut off each piece one by one in the direction of the head. The thickness of each piece is about 5-7 mm.

Be careful here! Don’t reverse the direction, otherwise the fish fillets will be broken when cooked~~ 8. Take an egg, pour it with your left and right hands, pour out the egg white, and set aside. 9. Cut the fish bones into sections and put them together with the fish fillets and heads.

Put it into a basin, add salt and cooking wine and stir, then add the egg white and mix well, let it sit for 20 minutes~ Wait for a while, hey 10. Pickled cabbage, Cuihua, serve pickled cabbage, one pack or two packs are fine, add more if you like.

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11. Cut the sauerkraut into sections 12. Heat oil in a pot, preferably large oil, but for the sake of... let's use ordinary oil!

Add the chopped sauerkraut and stir-fry.

Then add water or stock and bring to a boil. 13. Add the fish head and fish bones first, and simmer for 5-7 minutes on low heat~ It doesn’t look very good, haha! 14. Add other fish fillets, and simmer on high heat for 2-3 minutes~ If

If you don’t like fish heads, you can omit them... 15. Add salt, pepper, Sichuan pepper powder, MSG and other seasonings, and you’re done with a delicious pot of pickled fish!

3. Kung Pao Chicken 1. Wash and dice the chicken, marinate with egg white, salt and starch and mix evenly; wash and mince the garlic; 2. Heat cooking oil in a pot, fry the diced chicken until cooked, remove and drain;

3. Leave a little oil in the pot, sauté the dried chili pepper and garlic, then add the diced chicken and stir-fry; 4. Finally add soy sauce, cooking wine, MSG, sugar, vinegar, water, starch and sesame oil, stir well and thicken, and finally add peanuts

Stir well.