Spicy fried belly shreds

Food: fresh pork belly, green pepper, small pepper, ginger, garlic, vegetable oil, rice wine, light soy sauce, salt, wheat flour, water starch, dark soy sauce King, chicken powder, pepper and boiled pork buns are appropriate. Method: 1. Rinse the fresh pork belly, add wheat flour and knead it, repeat it twice, add salt and rub it twice, clean it, put it in the pot with cold water, bring to a boil and cook for 5 minutes, pick it up, rinse it, and put it in the pressure cooker. In, add ginger slices, peppercorns, rice wine, boil the pork buns and press for 15 minutes, remove and cut into shreds and set aside. 2. Slice the green pepper and small pepper, shred the ginger, peel and chop the garlic. Pour the cooking ingredients into the pot and bring to a boil. Bring to a boil on a 50% hot day. Add the garlic and garlic and sauté until fragrant. Add the well-pressed belly shreds and stir-fry. Stir-fry for a while until red. Add green pepper and small chili pepper and stir-fry. 3. Add salt, light soy sauce, dark soy sauce, pour a little rice wine from the edge of the pot, stir-fry the red oil, add chicken powder to enhance the flavor, and you can take it out of the pot and serve on a plate. Old-fashioned Guobao Pork

Food: 250 grams of pork loin, 70 grams of tapioca starch, 5 grams of ginger, 15 grams of green onions, 10 grams of carrots, appropriate amount of oil, a tablespoon of sugar, a tablespoon of vinegar, Appropriate amount of water, appropriate amount of salt, and a spoonful of rice wine. Method: 1. Slice the pork into thin slices similar to the thickness of a knife, and shred the onions, ginger, and carrots. 2. Put the meat into a container, pour in a spoonful of steamed fish soy sauce and appropriate salt and marinate for half an hour. 3. Add tapioca starch and an appropriate amount of water and mix well until the meat is coated with starch paste, then add a spoonful of oil and mix well. 4. Add more oil to the pot and bring it to a boil. Add the meat piece by piece into the pot, fry until golden brown and the skin becomes hard. Remove the oil and replenish the water, then fry again. 5. Pick it up to control oil and replenish water. 6. Put a little oil in a new pot, put the onion, ginger and carrot shreds into the pot and fry twice. 7. Add sugar, vinegar and appropriate amount of cold water and stir well. Put the fried meat into the pot and coat it evenly with the juice. It is ready to eat. 8. Take it out and put it on a plate. Stir-fried giant squid with garlic moss

Food: 100 grams of garlic, 300 grams of giant squid, 10 grams of black fungus, 5 grams of fresh dew, 7 grams of rice wine, 4 grams of salt. Method: 1. Soak the fungus and carrots Set aside and cut the garlic, and then blanch the large squid with rice wine and water. 2. Add oil to the pot and stir-fry the green onions until fragrant, then add the garlic and carrots and stir-fry until they lose color. 3. Stir-fry for a while, add the big squid, stir-fry for ten minutes and then add the black fungus. 4. Add fresh vegetables and stir-fry evenly, then stir-fry continuously, add salt and stir-fry until evenly flavored, then place on plate.