Operation: ① Scrape the pork skin clean, put it in a cold water pot, cook it on fire until it is 80% cooked, remove it, wipe off the moisture on the skin with a clean cloth, and apply soy sauce while it is hot;

(2) the pot is lit, and the clear oil is poured into it, and it is heated to 80%. Put the pork belly skin down in the pot and fry it until it is dark red, take it out and let it cool, put it face down on the chopping block, and cut it into large pieces 7 cm long and 2 cm thick, and cut off the skin; Put the skin of the meat face down neatly in a bowl, put dried prunes on the meat, pour in soy sauce evenly, steam in a steamer for about 30 minutes until the meat is soft and rotten, take it out and buckle it on a plate.

Braised pork with winter vegetables:

Ingredients: pork belly 250g, Sichuan winter vegetables100g, pickled peppers 25g, vegetable oil 25g, soy sauce 25g, salt 2g, Sichuan douchi, ginger and garlic 8g each.

Operation: (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, fry it until it is brown, cool it and cut the meat into 7 cm long slices.

(3) Put the meat at the bottom of the bowl with the skin down in a fish-scale arrangement, sprinkle with cooking wine and soy sauce, add salt, add about 5 pieces of lobster sauce, 2-3 pieces of pepper and winter vegetables, and steam for 2 hours. Turn over and buckle in the plate when eating.

Braised meat with taro:

Ingredients:

Ingredients: 500g pork belly.

Accessories: Lipu taro 400g, green vegetables, garlic paste 1 g, star anise powder 0.5g, south milk15g, refined salt 2.5g, sugar 5g, dark soy sauce 20g, wet starch10g, light second soup 20g, peanut oil/kloc-.

Operation: 1) Cut taro into long squares with a length of 6 cm, a width of 3.5 cm and a thickness of 4 cm; Remove the hair from the skin with fire, scrape it clean, put it in a boiling water pot and take it out when it is 70% soft and rotten, and spread it evenly with soy sauce (10g);

2) Mix garlic paste, south milk, refined salt, star anise powder, white sugar and soy sauce (10g) into juice;

3) Heat a wok with medium fire, add oil and burn it until it is 80% cooked, add taro pieces and fry them until they are cooked, then pick them up, add pork and fry them for about 3 minutes until they are big red, pour them into a strainer to drain the oil, rinse them with clear water for about 30 minutes, and take them out and cut them into pieces with the same size as taro;

4) put the meat pieces into a juice bowl and mix well, then peel them down one by one, and arrange them alternately with the taro pieces in the big bowl, steam them on medium fire for about 1 hour until they are soft and rotten, take them out, and then buckle them in a big plate; Surrounded by blanched vegetables;

5) Heat a wok with medium fire, pour in the raw juice of steamed meat, add light soup and soy sauce (5g), thicken it evenly with wet starch, add oil (15g), push it evenly and pour it on the braised meat.

Braised pork with dried vegetables:

Ingredients: 500g pork belly, 25g Shaoxing wine, 50g water-borne fish, 50g soy sauce, 75g dried Yongding vegetable, 250g pork bone soup, 5g garlic cloves1000g cooked lard1000g wet starch, 20g white sugar (about consumption/kloc-0.

Operation:1.Wash pork belly, boil it in a boiling water pot until it is 70% ripe, take it out, drain the water, spread the skin evenly with soy sauce15g, and dry it. Put the wok in medium heat, add cooked lard, and heat it to 80%. Put the pork belly in the wok, fry until the skin is foaming and reddish brown, pour it in a colander to drain the oil, and then cut it into pieces with a length of 3 cm and a width of 1 cm.

2. Wash the dried vegetables with water, squeeze out the water and chop them up. Remove that film from the fish, and cutting into slice. Put the wok on low heat, add cooked lard15g, heat it to 70%, add fish fillets, add 35g of white sugar and soy sauce, stir-fry until the meat color is thick red, add garlic cloves, fish fillets and Shaoxing wine, stir-fry for another 5 minutes, then scoop in bone soup, stew for 5 minutes, take out all the ingredients, and take out the stew in the pot after adding dried vegetables.

3. Put the stewed meat slices in a buckle bowl with the skin facing down, then put in garlic cloves and fish fillets, spread the dried vegetable powder on the bowl surface, pour the stew juice on it, put it in a steamer, steam it for 1 hour, take it out, decant the juice, and turn it over and buckle it on a disc.

4. Set the wok on high heat, pour in the steamed juice and bring to a boil, thicken it with starch, and pour it on the pork with dried vegetables.