Wild wild rice pork roll

Ingredients: Pork belly slices, wild rice, black pepper, salt, tapioca starch, barbecue sauce Method: 1. Wash the wild rice. 2. Cover the meat on the stone board, sprinkle with salt, black pepper, and tapioca starch, and then roll it horizontally onto the wild rice. 3. Add an appropriate amount of oil to the pot. After the oil is hot, put the wild rice noodles rolled into the braised pork into the pot and fry in a medium pan until thoroughly cooked. 4. Place it on a plate and brush it with the barbecue ingredients. Minced Pork Vermicelli

Ingredients: 2 handfuls of mung bean vermicelli, appropriate amount of minced meat, 2 stalks of garlic, 1 spoon of Pixian Doubanjiang, a small spoon of Laoganma hot sauce, 1 spoon of light soy sauce, and appropriate amount of white pepper; Method 1. Soak the mung bean vermicelli in warm boiling water; 2. Add rice wine, ginger water, salt, and white pepper to the minced meat to marinate, cut the garlic into pieces and set aside; 3. Heat the pot, add some oil, and add the meat first Stir fry the pot, then pour in a spoonful of Pixian bean paste and a spoonful of Laoganma hot sauce and stir-fry until it becomes sauce-flavored, then pour in the garlic and stir-fry it slightly; 4. Put the drained vermicelli into the pot, add a Spoon light soy sauce and quickly stir-fry evenly, then sprinkle a small amount of white pepper and stir-fry evenly before serving. Steamed golden pomfret

Recipe 1. Picture of the finished product. 2. Remove the internal organs and gills of the golden pomfret and clean them. Make two cuts on both sides of the fish body. 3. Add salt to the fish body, massage with rice wine for 2 minutes, add onions and ginger and marinate for 15 minutes. (Add some chunks of ginger and garlic into the fish belly) 4. Cut the green onion, ginger slices and chili shreds and set aside. 5. Put water in the pot and bring to a boil. Add the marinated fish, sprinkle some ginger slices, and steam for 8 minutes. Do not open the lid halfway. 6. After the fish is steamed, remove it, remove the green onion and ginger, and pour seafood soy sauce on it. 7. Sprinkle green onion, ginger and chili shreds again. 8. Boil the oil in the pot. 9. Just pour it evenly on the fish. Chicken Feet Soaked in Green Lemon Vinegar

Ingredients: 500g chicken feet, 4 slices of green lemon, 3 spicy millet, 5 garlic heads, ginger slices. Appropriate pickling materials: 100g vinegar, 120 light soy sauce, 6g sugar, 3g of salt, appropriate amount of rice wine, appropriate amount of cold water. Method: 1. Wash and cut the chicken feet into two pieces, and cut into pieces the ginger, garlic, millet and lemon. 2. Put the chicken feet into the pot, add the ginger slices, pour in 2 tablespoons of rice wine, and cook for 5 minutes. If the wooden chopsticks can pass over the chicken feet, turn off the heat and take it out. 3. Rinse with cold water several times to rinse the oil. 4. Put the chicken feet into the jar, pour in 6g of sugar, 3g of salt, add ginger slices, garlic, millet, 120g of light soy sauce, and 100g of vinegar. 5. Add dried lemon slices, cover the clay pot with mineral water, mix well and refrigerate for more than 4 hours before eating.