Ingredients: 250 grams of pork belly, 100 grams of Sichuan winter vegetables, 25 grams of pickled peppers, 25 grams of vegetable oil, 25 grams of soy sauce, 2 grams of salt, 8 grams each of Sichuan black beans, ginger and garlic.

Operation:

(1) Boil the pork in white water, remove it, wipe off the oil and water on the skin with a clean cloth, and apply some soy sauce. Wash and dice the winter vegetables, soak the peppers and cut them into short sections, and slice the ginger and green onions.

(2) Heat a frying spoon and add a little oil. When the oil starts to boil, put the meat skin down and fry until brown. Let cool and cut the meat into 7 cm long slices.

(3) With the skin down, arrange the meat in the shape of fish scales on the bottom of the bowl, pour cooking wine and soy sauce, add salt,

add about 5 pieces of black bean and 2~ 3 sections of peppers and winter vegetables are steamed in the drawer for 2 hours. Food is sometimes flipped over on the plate.

500g pork belly, 400g taro, appropriate amount of spinach, 1g minced garlic, 0.5g star anise, 2.5g salt, 5g sugar, 25g soy sauce, 10g starch (wet), 1500g peanut oil, fermented bean curd (Red) 15 grams

Preparation steps

1. Cut the taro into long cubes 6 cm long, 3.5 cm wide and 4 cm thick; use a fire to remove the hair on the skin. Scrape it clean, put it into a pot of boiling water and cook until it is 70% soft. Take it out and spread it evenly with soy sauce (10g);

2. Combine minced garlic, southern milk, refined salt, minced star anise, white sugar and soy sauce. (10g) to make a sauce;

3. Heat a wok over medium heat, add oil and heat until cooked, add taro cubes and fry until cooked, then remove.

Add in the pork and fry for about 3 minutes until it turns bright red. Pour it into a strainer to drain away the oil. Rinse it with water for about 30 minutes.

Take it out and cut it into pieces the same size as the taro;

4. Put the meat pieces into the sauce bowl and mix well, then put the skin down piece by piece, and arrange them alternately with the taro pieces in the large bowl.

Steam over medium heat for about 10 seconds After 1 hour, take it out and place it on a large plate; garnish with blanched green vegetables;

5. Heat a wok over medium heat, pour in the original juice of the steamed pork, and add a little soup and soy sauce (5g), use wet starch to dilute evenly, add oil (15g), stir evenly, and pour it on the pork belly.

1. Use a red-hot iron to remove the remaining hair on the pork belly skin, then put the meat in cold water and scrape it clean

2. Add water to the pot and add the pork belly. Cook until cooked, take it out, and wipe away the water on the meat skin with a clean cloth;

3. Apply the sweet wine sauce on the meat skin while it is hot;

4. Put the wok on high heat Turn on the heat, add peanut oil, and heat until it is 80% hot. Place the pork belly skin side down into the pot to drain away the oil. When the skin is fried and turns red, take it out of the pot

5. Then put the pork belly into the soup pot and cook for a while. See Remove the pork belly when it becomes wrinkled;

6. Place the pork belly skin side down on the cutting board, first cut into large pieces 10 cm long and 1 cm thick, then cut across the middle without cutting off

7. Then arrange the cut pork belly neatly in the bowl with the skin side down, and arrange the remaining edges of the pork belly in a trapezoid shape on the edge of the bowl

8. Then evenly add refined salt, soy sauce, Steam the tempeh until soft and mushy, take it out and place it on a plate.