Materials:

80g of pineapple, 4 red peppers 1/,eggs 1 piece, 300g of pork prune (or tenderloin), 2 cloves of garlic, soy sauce 1 tablespoon, Shaoxing yellow rice wine (or cooking wine) 1 tablespoon, a little white pepper and 2 tablespoons of white vinegar.

Practice:

(1) Pork plum meat is cut into 2cm square pieces, pineapple and red pepper are also cut into quite small pieces, eggs are smashed into a bowl, and garlic is chopped.

(2) Put the meat into a bowl, add yellow wine, soy sauce, salt, white pepper and raw flour, mix well and pickle for 20 minutes.

(3) Pour more oil into the wok, heat it to 50% heat on medium fire, take out the meat pieces, dip them in a layer of egg liquid first, then a layer of flour, slide them into the oil one by one, and fry them until they are slightly yellow.

(4) When the oil temperature rises to 60%, put it in the oil again and fry it until it is golden yellow, and dry it for later use.

(5) Leave the bottom oil in the wok, heat it to 50%, stir-fry the minced garlic, add tomato sauce and stir-fry the red oil, add white vinegar, white sugar and half a cup of water to boil.

(6) Stir-fry the pepper and pineapple pieces in the pot, then add salt, pour water starch to thicken, and finally add the meat pieces and stir-fry evenly.

2, pork belly stewed beans.

Materials:

Pork belly, 300g of beans, potato 1 piece, onion, ginger and garlic, one dried octagonal pepper, soybean oil, 2 tablespoons of soy sauce, salt 1 spoon, pepper powder 1 spoon, chicken essence (optional) 1 spoon.

Practice:

(1) Prepare the ingredients.

(2) Pinch off the tips of the two ends of the beans, wash and control the moisture. Peel the potatoes and cut into pieces. Cut the pork belly into 1cm cubes for later use.

(3) Heat the soybean oil in the pot and stir-fry the pork belly to get oil.

(4) Add onion, ginger and garlic, stir-fry dried anise pepper and add 1 tablespoon soy sauce. When you hear the sizzling sound, you can smell the fragrance of soy sauce and proceed to the next step.

(5) Add beans and stir fry constantly.

(6) Stir-fry the beans from the dry green color in step 5 to the emerald green color until they are slightly soft. Add potato pieces.

(7) Add a little baking soda, 1 spoon salt and a little pepper powder. Stir fry evenly.

(8) Add 1 tbsp soy sauce and add water, the amount of which is no more than 2/3 of that of the beans.

(9) the amount of water should be appropriate, too much or too little will affect the taste.

(10) Cover and simmer for 20 minutes. Finally, stir fry and collect the juice. Add 1 spoon of chicken essence before taking out.

(1 1) Put the pot on a plate. The green color, soft and rotten beans, waxy potatoes and fragrant pork belly are delicious.

3. Steamed fermented bean curd.

Materials:

600g of pork belly with skin, 2 slices of ginger, 3 segments of scallion, 2 tablespoons of cooking wine, 5ml of rice vinegar, 8 pieces of soy sauce 1 0ml, 8 pieces of bean curd, 6 tablespoons of sugar, 2-3g of salt, 2 pieces of star anise, 8 pieces of pepper, 3 pieces of cinnamon1block, 3 pieces of clove and 3 pieces of fragrant leaves.

Practice:

(1) Prepare the main ingredients. 600 grams of pork belly, onion and ginger aniseed (pepper, star anise, cinnamon, fragrant leaves, clove) bean curd, sugar, cooking wine, rice vinegar, soy sauce.

(2) Cut the pork belly into two pieces and put them in the pot, add cold water, the amount of water is at least less than the pork belly, add onion and ginger aniseed, 5 ml of rice vinegar (a small amount of vinegar can also play the role of removing fishy smell, relieving boredom and enhancing fragrance), and then pour in a proper amount of cooking wine to remove fishy smell.

(3) After the water boils, turn to medium heat cook the meat, add 2-3g of salt, and let the meat taste at the bottom.

(4) After the water boils, turn to medium heat cook the meat, and add 2-3g of salt to make the meat taste at the bottom.

(5) Wait for the hot air of the pork belly to dissipate and cool, and then cut it into thin slices (it is recommended to put the meat in the zero-degree fresh-keeping layer of the refrigerator and refrigerate it for 1 hour, the meat will become hard, so it is easier to cut, and the knife is not slippery.

(6) During the cold storage of meat, fermented milk can be prepared first: 8 pieces of fermented bean curd+a small amount of fermented milk +6 spoonfuls of white sugar (about 80-90g) are crushed and mixed evenly.

(7) Add soy sauce10ml for color matching, and the color of fermented bean curd steamed with soy sauce will be brighter.

(8) Put the pork belly slices in, so that each piece of meat is evenly glued with fermented milk.

(9) Put it in a bowl, with the skin face down next to it, and put the remaining minced meat on the bowl.

(10) After the water is boiled, steam for 90 minutes on medium-high fire (because the steaming time is longer, the water in the steamer should be increased.

(11) After 90 minutes, the steamed preserved bean curd meat is very soft and waxy.

(12) Buckle it into the plate (first pour the soup of fermented bean curd into another small bowl). Buckle the plate on the steaming bowl, turn it over quickly with both hands, pour the soup of fermented bean curd on it, and a hard dish for the New Year, which is essential every year, is served.