The key seasonings are shallots, Chili oil, minced garlic, monosodium glutamate, sugar, vinegar, soy sauce king, pepper noodles, refined salt and so on! The second kind of mixed cold dishes tastes like rattan pepper. The key seasonings are shallots, garlic, refined salt, monosodium glutamate, pepper oil and so on! The third kind of cold dishes mixed with hot and sour flavor, the key seasonings are garlic, shallots, refined salt, monosodium glutamate, white vinegar, soaked millet spicy, black pepper, chili pepper powder and so on! When the pork belly is cooked, it can be cooked with proper Rhizoma Dioscoreae Septemlobae, Prunella vulgaris, ginger, Poria, pepper, pepper and rice wine.

Add flour and onion leaves to the pork belly and knead it constantly to get rid of the appendages inside. Rinse the upper flour, add flour white vinegar and knead until the pork belly is tender and white, turn the pork belly over and then knead it with flour white vinegar. Rub the flour with dried lemon slices continuously. Put cold water into the pot and put it in the pig's belly until the skin is tight. After taking a bath, scrape off the milky adhesive skin in the pig's belly. Flour just wraps the pig's belly, not too much. White vinegar can remove the foul smell, and you can't wrap the pork belly with too much flour. There is no white vinegar. Other vinegar can be used instead.

Cut the cleaned pig's belly again to eliminate the dirt in the internal structure. Boil it in a cold water pot again to further clean the vegetable oil adhered on the surface. Put all the dry mixed pork bellies into a cold water pot, bring them to a boil with high fire and simmer with low fire. Add salt after one hour and cook for another thirty minutes. The cooked pork belly is cut into silk. Then cut a shred of green pepper and cucumber, and friends can also cut round vegetables and fruits such as Beijing onion, Beijing onion and fragrant silk according to their own hobbies. Add salt, oil, chili pepper, sesame oil and mustard oil, stir and serve.

Prepare a small plate. Pour all the seasonings just prepared into a bowl, add a spoonful of salt, 4 tablespoons of soy sauce, 2 tablespoons of sesame oil, and 2 tablespoons of vinegar to mix the seasonings and reserve them. After the pork belly is boiled and fragrant, the pork belly can be fished up. Pick up the cooked pork belly and put it on a plate to cool it for reserve. Cut the pork bellies with increased volume into pork bellies and put them on the plate for reservation. Finally, the seasoning just adjusted is poured on the pig's belly. Let the pig's belly be drenched with the dip, so as to taste. Finally, put a piece of fragrant lai as a decoration, and you can serve.