1, ancient simmering meat: raw materials: skinned pork 600 grams. Seasonings: salad oil 1 kg (about 50 grams), 50 grams of dry salt cabbage, A material (star anise 2 grams, 20 grams of dry red pepper, 2 slices of coriander, white nutmeg, licorice, ginger, red currant rice, 10 grams of soya sauce, ginger, garlic 30 grams of each, red soy sauce, chicken essence, salt 5 grams of each, 50 grams of cooking wine), 20 grams of cooked lard, 3 grams each of green and red pepper rings. Practice: Pork trimmed into a square, in the skinless side of the deep to the skin of the cross flower knife, into the burned to seventy percent of the heat of the salad oil, heat until the skin tightened over low heat, fishing out the oil control, into the casserole, add A material and water 1 kg, large fire boil, change the small fire will be a square of pork simmering for 1 hour until the meat is crispy, away from the fire. Soak dry salt vegetables in cold water, wash and chop, squeeze out the water; put cooked lard in the pot, heat to 50%, add salt vegetables and stir-fry over medium heat, remove from heat. Take a new casserole, put in the sautéed salt vegetables to the bottom, put the square meat on top of the salt vegetables, pour on the original broth of the boiled meat, simmer for 2-3 minutes until the juice is thickened, sprinkle in the green and red pepper rings can be.

2, yellow croaker: Ingredients: yellow croaker 3, a can of beer, cooking oil, cooking oil, 30g starch, green onion, ginger, garlic, chopped pepper, salt, sugar, soy sauce 1 tablespoon, 4 tablespoons of cooking wine. Directions: Put cleaned yellow croaker, green onion and ginger in a large bowl. Pour beer, 1 tablespoon of soy sauce, 4 tablespoons of cooking wine, submerge the fish cover plastic wrap into the refrigerator marinade for 24 hours. Drain the fish on kitchen paper towels and lightly coat with cornstarch (use a very small amount of dry powder if you want to dry the fish). Heat a wok over medium heat, rub ginger all over the inside and bottom, and heat cold oil to 70%. Fry the fish until golden brown on both sides, then remove from the pan to absorb the excess oil and set aside. Save the oil and sauté the ginger, garlic, and bell peppers. Pour in the fried fish, add water to 2/3 of the fish body, and simmer over high heat, turning the fish over once. Juice lightly shake the pot, into the salt, sugar, fresh, out of the pot.

3, bully tube bone. Main ingredients: 400 grams of pig tube bone. Ingredients: 25 grams of millet pepper, 25 grams of red pepper, 10 grams of garlic. Seasonings: spicy fresh dew 5 grams, 5 grams of oyster sauce, 2 grams of soy sauce, 2 grams of Dragon soy sauce. Production: tube bone with slow fire simmering for one and a half hours, simmering with ginger, salt, until the bones can be separated. Oil is hot, add minced garlic, millet pepper stir fry, put the tube bone, MSG, oyster sauce and other seasonings to taste, add broth to taste through, juice can be.