Take a piece of pork belly (or pork belly) with skin essence (the weight is mastered by yourself), brand the skin (because there is pig hair on the skin), remove the hair and wash it. Pour oil into the pan and heat it. Put soy sauce (or soy sauce) and white sugar (according to your taste) on the pigskin. Put it in a hot oil pan and fry the skin until it turns red. Don't pour out the fried oil in the pan. Cut the skin-fried meat into bite-sized pieces, stir-fry it in the oil pan for a while, add water (when the meat is not bloodshot), add star anise, kaempferia kaempferia, (put fennel, pepper and pepper according to the taste of each person), soy sauce (or soy sauce), sugar and ginger, and burn it for about 1. When cooking, you can put dressing such as quail eggs, odontoplasm and bean stick in it according to your own preference. Remember to put a kind of dressing, or it will transfer the flavor. The skin should be fried a little bit; When the water boils, use a small fire. You can also eat pure braised pork without dressing.

2. Stir-fried meat with dried mushrooms:

Ingredients: dried mushrooms, shredded ginger, dried peppers, pork, sugar and soy sauce

Practice: wash half a bowl of dried mushrooms with water for two or three times, depending on your taste, and control the drying water for later use. Buy about a catty and a half of pork belly (peeled) and cut it into pieces of ordinary size. ! ), the purpose is to make the meat pieces cooked as soon as possible, then stir-fry and boil the oil over low heat until the meat is golden brown and the fat meat basically boils out a lot of oil. At this time, put the cut shredded ginger and chopped dried Chili together and stir-fry for several times, add four or five spoonfuls of white sugar (according to personal taste), then pour in soy sauce, stir-fry until the fragrance permeates the kitchen, and finally pour in the dried mushrooms and stir-fry together until the dried mushrooms absorb all the oil, OK? Stir-fried meat with fragrant dried mushrooms is ready.

3. Sichuan pork stew

Ingredients: pork belly \ garlic sprouts \ bean paste \ ginger slices \ green onions \ soy sauce \ pepper \ salt \ sweet noodle sauce \ monosodium glutamate \ sugar

Practice: choose the best pork PP or pork belly, and cut the whole section first.

4. Sweet boiled longan

Raw materials: 5g of pork fat, 75g of red dates, 5g of sand washing, 1g of glutinous rice, 15g of brown sugar, 1g of lard, 2g of white sugar and 1g of water bean powder.

practice: red dates are slightly burnt on charcoal fire, soaked in clear water for 2 minutes, peeled and pitted, and rolled for sand washing. Cook the fat pork, scoop it up and let it cool, cut it into pieces about 7 cm long, 2 cm wide and .3 cm thick, wrap a jujube roll on each piece, make a cylinder and put it in a steaming bowl. After washing and soaking the glutinous rice, steam it in a cage, take it out, add brown sugar and lard, mix well, put it in a steaming bowl with meat rolls as the bottom, and steam it in a cage (about half an hour). Put a little sugar and water in the wok, thicken it into crystal juice, take out the steamed white, turn it over in a disc and pour the juice on it.

5. Small crispy meat

Choose 2 Jin of tenderloin, wash it, cut it into thin slices obliquely according to the size of the meat, and put it in a ventilated place to dry the moisture. There is no moisture on the surface of the meat, so it will not fall off automatically during frying; In the process of waiting for the air to dry, make the batter live, half the flour and half the starch, then add two eggs, fully stir, add salt and appropriate amount of spiced powder, according to personal taste, until the batter is even and there are no big particles; Put the sliced meat into the batter, so that both sides are covered with thick coats, heat the oil to 7%, and put them into the wrapped sliced meat one by one. Be careful not to fold them, and spread them flat in the oil until the surface becomes golden. You can make a steaming bowl or stew soup.

6. Dongpo elbow

Choose pig's trotters, wash them, stew them in clear water until they are eight minutes hot, fish up the elbows and steam them in a steamer. After degreasing twice, the elbow has reached the position of fat but not greasy, and it is not rotten. There are two forms when eating: one is clear soup. Take out the steamed elbow, put it in a bowl, and fill it with stewed chicken soup. If there is no chicken soup, boiled water will do. Add a little salt and a little onion. It's best to put soy sauce in another bowl, and dip it in soy sauce when eating, which tastes fresher. The second is seasoning: take the steamed elbow out of the bowl, pour the prepared seasoning and serve.

7. Sweet and sour pork ribs

Raw material: 4g pork ribs. 25g of cooked sesame seeds. 2 grams of salt, 2 grams of pepper, 15 grams of cooking wine, 1 grams of ginger, 1 grams of onion, 5 grams of vegetable oil, 15 grams of fresh soup, 5 grams of vinegar, 1 grams of sugar and 1 grams of sesame oil.

Method 1: Chop pork ribs into sections about 5 cm long, put them in boiling water, take them out and put them in a steaming basin, add salt, pepper, cooking wine, ginger, onion and fresh soup, steam them in a cage until the meat is separated from the bone, and then take out the ribs. Put the pot on high fire, heat the oil to 18℃, fry the ribs until golden brown, take them out, heat the vegetable oil, stir-fry the sugar juice, add fresh soup, add vinegar when the ribs and white sugar are dry, pour sesame oil on the pot when the oil is bright, put them on a plate to cool, remove sesame seeds and mix well.

Method 2: Boil the water in the pot, put the spareribs in the pot, add the ginger onion, pepper and cooking wine, remove the floating foam after boiling, and continue to cook with medium and small fire until the meat on the spareribs can be deboned, so that it can be taken out and drained (restaurants generally do not need to cook, but steam after boiling, so that the meat flavor is stronger, but it must be steamed in a steamer for a long time); Then put the pot on fire, put the oil on it and heat it to 7% (the oil surface begins to smoke), fry the ribs until they are brown and red, and take them out. Pour out the oil, wash the pan, then add the soup and season it with salt and sugar (slightly salty and sweet), adjust the color of sugar (stir-fry with white sugar until brown and red, and add water, if not, you can add soy sauce (but black) or coke), add the ribs, and stir-fry the soup with medium-small fire until the soup is dry, add vinegar until the juice is bright, and pour in a little sesame oil to turn it evenly. Sprinkle a little white sesame seeds on the pan and serve.

8. Chop pork ribs with black bean pepper

Chop the pork ribs into small pieces, put them in a boiling water pot, drop two pieces of ginger, bring them to a boil over high heat, and simmer for 3-4 minutes, then take them out. Heat hot oil in another pot, add ginger and green peppers, and stir-fry the pork ribs until they start to turn golden. Stir-fry the pork ribs with black bean sauce, and season with light soy sauce.

Blanch the vermicelli in boiling water for 2 minutes, take it out and drain it. Pork stuffing. You don't need too much meat. Chopped green onion, ginger, minced garlic, soy sauce, sesame oil, sugar and a little Pixian watercress.

practice: heat the oil in the pan, stir-fry minced garlic and Jiang Mo for a while, add the minced meat after the fragrance comes out, stir-fry the minced meat as much as possible, add bean paste and soy sauce sesame oil sugar, stir-fry until the minced meat is covered with sauce, add water, add vermicelli after the water boils, cook until the water is dry, and sprinkle with chopped green onion.

remarks: the principle of adding water is to cover the vermicelli for about 3 seconds, otherwise the vermicelli will be soft and rotten if it is boiled for too long.

1. Boiled white

Material: pork belly with skin 2g, sprouts 3g, salt 5g, monosodium glutamate (chicken essence) 3g, soy sauce 3g, sugar 3g, sugar 3g, ginger 5g, onion 5g.

Practice: scrape and wash the pork, put it in a pot and cook it until it is raw, and take it out with a towel or kitchen. Heat the oil in the pan, fry the pork belly until the skin is brown and red, take it out, soak it in warm water, soften the skin and cut it into pieces with a length of 1CM and a thickness of .4CM; Take a larger pot, put the meat slices, add sugar, white sugar, soy sauce, salt and monosodium glutamate, mix well, put them in a steaming bowl, add chopped sprouts and chopped Jiang Mo onion, mix well, put them on the meat noodles, steam them in a cage for 2 hours, take them out, and turn them over.

Note: sugar color, a little oil melts a little brown sugar, and add some soy sauce to mix.

Method: Wash the pork and cut it into long pieces, cut the meat noodles lightly with a knife, marinate with salt and add egg white paste, dip in dry starch, fry in a 5% hot oil pan for 3 minutes, turn off the fire for 2 minutes, and then take it out. When the oil temperature rises to 5%, add meat and bamboo shoots, fry until golden, and take it out. Remove the oil from the pan, add garlic paste and green pepper, stir-fry until fragrant, and add broth.