1. Pork belly stewed with yam:

Prepare 300 grams of yam, 1 pork belly, appropriate amounts of salt, ginger, white pepper, cooking wine, and chicken essence. Wash the pork belly with salt, vinegar and flour, blanch it for 15 seconds and then rinse with hot water. Use a knife to scrape off the white lipid material that appears after rinsing, scrape it clean, and then rinse it clean. Wash the pork belly and cut it into appropriate sizes. Peel and cut the yam into cubes. Put water, crushed white pepper, and ginger in a casserole, bring to a boil, and add pork belly. After the pork belly is boiled, use a spoon to scoop out the scum and remove the scum. Then add an appropriate amount of cooking wine and simmer for about 1 hour (20 minutes in the pressure cooker). After cooking, add the yam cubes and simmer for about 20 minutes (10 minutes in the pressure cooker). After cooking, season with salt and chicken essence and serve.

2. Pork belly stewed in milk:

1 pork belly, appropriate amount of salt, ginger, crushed white pepper, cooking wine and chicken essence. Wash the pork belly with salt, vinegar and flour in a ratio of 2:1:2 and repeat several times. Blanch the pork belly in hot water for 15 seconds, then rinse with hot water and scrape off the white lipids exposed on the surface. Wash the pork belly, cut it with a knife, and cut it into appropriate sizes. Put water, crushed white pepper, and ginger in a casserole and bring to a boil. Put the pork belly into the pot, boil it again, scoop out the foam, add an appropriate amount of milk and cooking wine and simmer for 1 hour. If you like a softer texture, you can cook it for another 20 minutes, then season with salt and chicken essence and serve.

3. Pork belly stewed with pepper

Prepare 1 fresh pork belly, 40 white peppercorns, appropriate amounts of wolfberry, flour, salt, white vinegar, ginger, cooking wine, etc. Wash the inside and outside of the pork belly repeatedly, and use a knife, vinegar, salt, flour, etc. to remove the smelly mucus on the outside of the pork belly. Pour water into the pot, add half a spoonful of cooking wine and a few slices of ginger. After the water boils, turn off the heat and blanch the pork belly for 15 seconds. Remove the pork belly, cut it into appropriate sizes using a knife; crush the white pepper with a knife. Pour water, crushed white pepper, and ginger into a casserole and bring to a boil. Add pork belly and boil again, then scoop out the foam. Reduce heat to low and simmer for 50 minutes, add wolfberry, and continue simmering for about 10 minutes. Add appropriate amount of salt to season before serving.