Prepare 300 grams of yam, 1 pork belly, salt, ginger, white pepper crushed, cooking wine, chicken essence moderate. Pork belly with salt, vinegar, flour scrub clean, and then scalded for 15 seconds after rinsing with hot water. Scrape with a knife to remove the white lipid material that appears after rinsing, scrape clean and then rinse clean. Rinse and rinse again. Cut the pork belly into bite-sized pieces, peel and cut the yam into cubes. In a casserole dish put water, white pepper, ginger boil, into the pork belly. After the pork belly boils, use a spoon to scoop off the floating foam. Add a good amount of cooking wine and simmer for about 1 hour (20 minutes in a pressure cooker). After cooking, add the yam cubes and simmer for about 20 minutes (10 minutes in pressure cooker). After cooking, add salt and chicken seasoning can be served.

2, pork belly stewed pepper

Prepare fresh pork belly 1, white pepper 40, wolfberry, flour, salt, white vinegar, ginger, cooking wine and other appropriate amount. Pork belly inside and outside the repeated cleaning, with a knife, vinegar, salt, flour and other collocation to remove the exterior of the pork belly odor mucus, pot into the water, into half a spoonful of cooking wine, a few slices of ginger, the water boiled off the fire, into the pork belly hot for 15 seconds. Pork belly out, change the knife, cut into the right size; white pepper crushed with a knife. Casserole into the water, crushed white pepper, ginger to boil, into the pork belly to boil again after scooping off the foam. Turn down the heat and simmer for 50 minutes, add wolfberries and continue to simmer for about 10 minutes. Add an appropriate amount of salt to season before the pot can be out of the pot.