Dry-roasted pork belly with bamboo shoots

Main materials: 50 grams of dried bamboo shoots, 250 grams of pork belly, condiments, edible salt, 1 teaspoon of rock sugar, 10 grams of ginger, 1 small piece of garlic, 2 cloves of star anise, 2 star anise 1 small piece of cinnamon, 4 pieces of dried chili, 1 tsp of light soy sauce, 1 tsp of dark soy sauce, 1 tsp of cooking oil, 1 tsp of water. Proper method: 1. Soak the dried bamboo shoots for more than 5 hours in advance (change several times during the process) water), wash 2. Cut the soaked dried bamboo shoots into thin slices, slice the pork belly; cut the dried chili into sections, cut the ginger slices in half, and peel the garlic 3. Add a little cooking oil to a cold pot, add the pork belly, and stir-fry until It will fade and become oily. 4. Add rice wine and stir-fry evenly. 5. Add light soy sauce and dark soy sauce and stir-fry evenly. 6. Add star anise, cinnamon, garlic, ginger slices, dried chili peppers, rock sugar and salt, stir-fry evenly. 7. Add dried bamboo shoots and stir-fry evenly. 8. Pour in an appropriate amount of boiling water, cover with a lid, bring to a boil and then reduce to a simmer. 9. Cook for about 30 minutes until the sauce in the pot dries up. Spicy squid

Food: fresh squid; onions; minced garlic spicy sauce; sugar; cooked sesame seeds; oil; Method: 1. Cut off the throat of the bezoar, cut it open, remove the internal organs, and clean. 2. Make cross cuts on the surface of the large squid and then cut it into chunks; clean and cut the onions into shreds. 3. Heat the pot, add oil, add onion shreds and stir-fry until soft. 4. Add the large squid cut into small pieces and fry until the fish is rolled up and turns white. 5. Add minced garlic spicy sauce and sugar. 6. Stir well and serve. Sprinkle with black sesame seeds. Stir-fried pumpkin

Materials: Pumpkin vine, garlic, salt, MSG, oil; Method 1. Clean the pumpkin vine and remove the leaves and old stems of the pumpkin vine. The small leaves in the tender tips of the vine can be preserved. , the whiskers in the vine can still be preserved; 2. Tear the plush skin of the pumpkin vine cleanly, then clean and filter the water and set aside; 3. Cut the garlic cloves into slices and chop some of them; 4. Use oil in the pot and add the garlic cloves. Stir-fry until fragrant. Quickly add the pumpkin vines and stir-fry until raw. Add minced garlic, add salt, sprinkle with MSG and stir evenly. It's delicious.