Ingredients: 500g of lean meat, 40g of dried oyster, 0/00g of soy sauce/kloc-,20g of yellow wine, appropriate amount of refined salt, 50g of sugar, 30g of lard, a little ginger and onion.

1, lean pork (slightly fat) cut into pieces, put it in a cold water pot, and bring it to a boil.

2. Rinse the lean meat with warm water, cut the ginger and onion into pieces and segments, and soak the dried oysters in water.

3. Heat the pot, add lard, onion and ginger, stir-fry, add lean meat and explode.

4. Cook the yellow rice wine, add soy sauce, sugar, refined salt, dried sea bream, pour it with water, and stir fry a few times.

5, add water without meat, simmer on low heat for about 2 hours, and cook thoroughly.

Second, dried oyster porridge

Ingredients: dried oyster, rice, Chinese cabbage, onion, oil, salt and chicken essence.

1, wash a proper amount of rice first, pick the leaves of Chinese cabbage or rape, wash and chop them, and then cut the dried oyster into small pieces with a knife.

2. Boil the rice and water in a pot, and put a little oil in another wok at the same time. When the oil is 30% hot, add the onion strips and saute until fragrant, and then add the dried oysters to stir fry a few times.

3. Pour everything in the wok into the porridge and cook together.

4. First, boil the porridge with high fire, then simmer for about ten minutes on medium fire, and finally turn to low fire until the rice blooms.

5. When the viscosity of porridge is relatively high, open the fire and put in the vegetable leaves. After two minutes, add seasonings such as salt and chicken essence to get out of the pot.