Ingredients: 350g pork belly, 360g potato, 2 tbsps red rot milk, 2g salt, 2 tbsps soy sauce, soft sugar 1 tbsps, carved wine 1 tbsps, half a tbsps soy sauce, appropriate amount of water, appropriate amount of cooking wine, onion 1 segments and 4 slices of ginger;

1. Peel potatoes and cut into large pieces for later use.

2. Put cold water into the pot, put the pork belly skin down into the pot, add the onion, ginger slices and cooking wine, bring to a boil and turn to a low heat to cook until it breaks inside and outside, then take it out and dry the skin moisture.

3. Punch a number of small holes in the surface with a toothpick, apply soy sauce on the surface of the meat square and dry the surface.

4. Put a little salad oil in the pot, fry the meat until the surface color becomes darker, and cut the fried meat into large pieces after cooling.

5. Cut the sliced meat and skin down into a large bowl and pour the sauce into the bowl.

6. Put the meat bowl in a steamer and steam it for 50 minutes, then code potato chips on the meat slices and continue steaming for 15 minutes.

7. After cooking, pour the soup in the bowl into another bowl, cover the meat bowl with another plate at the same time, turn it upside down quickly, and pour the soup with steamed meat.

braised pork

Ingredients: pork belly 250g, ginger 10g, soy sauce 20ML, soy sauce 15mL, carved wine (or white wine) 50ml, sugar 10ml, star anise 3, pepper 5g, fragrant leaves 3g, monosodium glutamate 1 g, etc.

1. After the pork belly is washed, put it into the pot in cold water, add ginger slices and cooking wine and cook for about one and a half hours, then take it out and drain it.

2. Apply a layer of soy sauce evenly on the skin and dry it for later use.

3. Put the oil in the pot. When it is about seven minutes hot, pour one side of the pork belly skin into the pot, fry until the skin turns brown and blisters, then turn it over and continue to fry the meat until it turns golden. Remove it and drain the oil.

4. Let the fried meat cool, and then cut it into thin slices.

5. Take a small bowl, add light soy sauce, dark soy sauce, carved wine, sugar, star anise, pepper, ginger and fragrant leaves, and stir well.

6. Put the cut skin into the seasoning bowl and marinate for ten minutes. Then put it in a steaming bowl and pour the remaining soup on the meat.

7. Steam over high fire for 2 hours until the meat is soft and rotten. (About half an hour if it's a pressure cooker).

Sichuan style braised pork with winter vegetables

Ingredients: pork belly 250g, winter vegetables 1 00g, pickled peppers 25g, soy sauce 25g, oil, ginger and garlic, cooking wine 1 spoon, salt1spoon;

1. Cook the pork with white water, remove it, wipe off the oil and water on the skin with a clean cloth, and apply some soy sauce. Wash and cut the winter vegetables into granules, soak the peppers and cut them into short sections, and slice the ginger and onion.

2. Heat the frying spoon and add a little oil. When the oil is about to boil, put the skin down and fry until it is brown.

3. After cooling, cut the meat into 7 cm long slices.

4. Put the meat at the bottom of the bowl in a fish-scale arrangement with the skin down, sprinkle with cooking wine and soy sauce, and add salt.

5. Add about 5 pieces of lobster sauce, 2 ~ 3 pieces of pepper and winter vegetables, steam them in the drawer for 2 hours, and sometimes flip them on the plate.

Braised pork with salted vegetables

Ingredients: 500 grams of pork belly, 300 grams of salted vegetables, appropriate amount of soy sauce, appropriate amount of oil, appropriate amount of white sugar, appropriate amount of cooking wine and appropriate amount of ginger and onion;

1. Add a proper amount of water to the pot, put the washed pork belly in, and remove the floating smell after boiling. Add ginger slices and shallots and continue to cook until cooked.

2. Put oil in the pot, spread the cooked pork with soy sauce and white sugar, fry it in a pot, and soak the crispy skin in cold boiled water for a period of time after the skin turns yellow.

3. After the epidermis is softened and wrinkled, slice it for later use. Add the right amount of soy sauce and chicken essence, marinate the meat evenly, and then put it in a bowl evenly.

4. Cover the salted vegetables on the meat and steam for one hour.