1. Sautéed Pork Slices

Ingredients: 1 piece of pork belly, 1 carrot, 2 peppers, 1 piece of ginger, 5 cloves of garlic, a little vegetable oil, 1 spoon of sweet noodle sauce, 1 tsp cooking wine, 1 tsp sugar, 1 tsp vinegar

1. Cut the pork belly into thin slices, slice the ginger and garlic and set aside; slice the peppers and carrots and set aside; add a little oil to the pot and stir-fry the pork belly

2. Fry until the pork belly is slightly yellow and slightly oily; push the pork belly to the edge of the pot, use the remaining oil in the pot to sauté the ginger slices and part of the garlic slices; add the sweet noodle sauce and a little cooking wine and stir-fry with a spatula

3. Mix with the meat slices and stir-fry evenly. Add a little sugar and vinegar, add peppers and carrot slices and stir-fry until fragrant. Add the remaining garlic slices and stir-fry before serving.

2. Braised lion head

Ingredients: 800g pork belly, 1 egg, 200g water chestnuts, 70g light soy sauce, 5g dark soy sauce, 20g oyster sauce, 30g rice wine, 18g salt, rock sugar 10 grams, 1 piece of ginger, half green onion, 10 grams of water starch, 30 grams of vegetable oil

1. Prepare all the main ingredients

2. Cut water chestnuts (water chestnuts), green onions and ginger Finely mince and set aside

3. Peel the pork belly, slice it into shreds and then into cubes, then add minced onion and ginger, 3 grams of salt, a little rice wine, eggs and a little water starch and mix well

4. Stir for a while in one direction to make it firmer and less likely to break

5. After stirring evenly, pour the road ends in and stir for a while in one direction. Just grab a handful and it will be sticky. Roll the meat filling into large balls, pour it left and right in your hands dozens of times, it will be enough if the surface is sticky, you can make four large meatballs

6. Put a little vegetable oil in the pot, and carefully remove the meatballs one by one Put it in

7. Slowly fry over medium-low heat until both sides are golden brown. Turn off the heat and don’t move it

8. Pour water into the casserole and put it on the fire. Add 70 grams of light soy sauce and 100 grams of soy sauce. Bring 5 grams of soy sauce, 20 grams of oyster sauce, 30 grams of rice wine, 15 grams of salt, 10 grams of rock sugar, appropriate amount of green onions and ginger slices, then turn off the heat. When the water stops boiling, carefully put the meatballs in. Bring to a boil over medium heat and turn off the heat immediately. Simmer over low heat for 4 hours (when eating, take out the lion's head and put it on a plate, add a little soup into the wok to make a thin gravy, and pour it on top)