Braised pork with plum: pork belly with skin 1 block, plum 1 handle, fermented soybean 1 spoon, red fermented bean curd 1 block, 2 star anise, 5 slices of ginger, 5 garlic, 1 tablespoon of white sugar, 1 spoon of black soy sauce, and raw. Practice: 1, soak the dried vegetables in clear water and wash them several times, drain the water and cut them into pieces for later use. 2, wash the pork and put it in clear water and cook it with star anise until it is just cooked. Take it out (about 10 minute), and coat a layer of black soy sauce on the pigskin while it is hot. 3, crush the fermented beans, garlic and red fermented bean curd into mud and put it in a bowl. Mix well into sauce for later use. 4. Pour more oil into the wok and heat it to 7 minutes. Then put the meat skin down into the wok, cover the pan and fry for a few minutes. Turn the meat over in the middle to prevent the meat skin from frying. Take out the fried meat and let it cool and cut it into thick slices. 5. Spread the meat slices face down on all sides of the big bowl (I forgot that the skin is facing down, and the result is not so beautiful). Pour some prepared sauce on the meat slices and then. Press some with your hands and then pour the rest of the sauce. 6. Put the bowl full of meat into a steamer and steam for 35 minutes, then filter out the soup in the dish for later use, and pour the dish upside down into a plate. 7. Adjust the raw flour into water powder, pour the filtered soup into the pot, and then pour the water powder to heat it. Sweet potato can be made by pouring the hook into the braised pork: 1, pork belly with skin must be used to make this dish. 2. Because plum, fermented soybean, fermented bean curd and black soy sauce are all salty, there is no need to add salt to make this dish. 3. When you put the meat slices in the bowl, you must put the skin down, so that it will look good, and I will put them upside down. /eat/rmenu/200712/26970.html The main feature of Cantonese cuisine is that it focuses on frying, stewing, frying and roasting, and pays attention to freshness, tenderness, freshness and smoothness. Pay attention to raw, crisp, fresh and light taste. After mastering the basics, here are some home-cooked dishes. First, the steps of mushroom cabbage are very simple: 1: Cut the water-soaked mushrooms or fresh mushrooms into pieces. (Dried mushrooms can be soaked in warm water for more than half an hour before they bloom. ) 2: Then pour a little oil into the wok. After the oil is hot, pour oyster sauce and soy sauce (this amount can be determined according to the taste and the number of mushrooms. ) 3: Stir well and pour in the chopped mushrooms and cabbage. Keep stirring. Stir-fry until the mushrooms become soft and narrow and the sauce color is even, then turn off the heat and put on the plate. This dish needs no salt, because oyster sauce and soy sauce are already salty, and no monosodium glutamate is needed, which is fresh enough. You may feel a little dry when you just add mushrooms. Don't add them, and the water will come out when you fry them. Moreover, the viscosity of oyster sauce just saves the thickening process. Mushrooms can be made with water or fresh. Some people like the taste of watery hair, others like fresh and tender, as you choose:) 2. Vegetables in oyster sauce, the same as above, just add one or two tablespoons of oyster sauce after ordinary vegetables are fried. 3. Vegetables in garlic, the same as ordinary vegetables, just add garlic when vegetables begin to shrink. The main point of cooking green vegetables is that it is best to blanch them in boiling water before frying them, with as little oil and salt as possible, and as light and delicious as possible-this is the characteristic of Cantonese cuisine. The name of the dish, Lotus Fried Egg, belongs to Cantonese cuisine, which is golden in color, fresh and mellow, delicious and well-known in the north and south. 200 grams of eggs, 60 grams of roasted meat, 30 grams of water-soaked mushrooms 10, 30 grams of magnolia tablets and 0/0 grams of ginger/kloc-0. Seasoning oil100g, sesame oil10g, a little pepper, wet starch10g, salt 4g, monosodium glutamate 3g and a proper amount of hairy soup. Production process (1) Beat the eggs in a bowl with chopsticks, add pepper, salt and monosodium glutamate, and stir well. (2) Cut the barbecued pork, water-soaked mushrooms, magnolia slices, onions and ginger into shreds, put them into the eggs, and then stir well for later use. (3) Stir-fry the spoon on fire, pour in big oil, heat it to 70-80%, pour in the eggs, and fry them with slow fire until both sides are golden yellow and cooked. (4) Cook a proper amount of hairy soup on the egg, thicken it with diluted wet powder, and drop sesame oil. The name of the menu is delicious. For the basic characteristics of Cantonese cuisine, please read the basic materials: cut tomatoes into small pieces 1 piece, wash lemons for a quarter, shred cabbage for half, garlic 1 spoon, peel carrots, cut into small pieces 1 strip, 5 cups of clear water, cut onions into small pieces 1 piece. 2. Season with salt and pepper. Tip: Do you find the Luo Songtang in the restaurant particularly delicious? In fact, the trick is to add lemon.