Stir-fried spicy pig ears raw materials: 2 pig ears, a little garlic, a little ginger, a little dried pepper, a little pepper, a little sesame, a little onion, a little salt, a little sugar, a little soy sauce and a little rice wine. Wash the pig's ears, put them in cold water and cook until the chopsticks can be inserted thoroughly. 2. Cook and cut into strips for later use. Slice the onion and ginger. 3. Add some oil to the pan and stir-fry onion, garlic and pepper. 4. Then add dried chili to stir fry, add chopped pig ears, release soy sauce, rice wine and sugar, stir fry and color. 5. Stir-fry until brown, and put sesame seeds before cooking.

Braised pork with dried plum: pork belly, mushrooms, onion and garlic, rice wine, soy sauce, star anise, salt, sugar, and a little tapioca starch (unnecessary). Methods: 1. Blanch pork belly in hot water, skim off the foam, add onion, ginger and rice wine and cook for 20 minutes. 2. After picking it up, evenly smear it with soy sauce for several times, put it in a wok and fry it for color, and immediately take a bath with cold water. 3. Soak the dry and moldy vegetables in clean water 10 minute. After washing, use an edible frying pan for one minute, add a small amount of rice wine, sugar and soy sauce, turn off the heat after the water is boiled, and take it out for later use. 4. Slice the cooled meat, drain the skin and put it in a bowl. Sprinkle some salt, smooth the dried vegetables, add garlic and star anise and steam for 40 minutes. 5. After cooking, boil the star anise and garlic, then pour the juice into the pot, put the meat button on the plate, and pour the juice back to the meat.

Salty ribs raw materials: pork chop, ginger, onion, garlic, dried Chili, rice wine, cassava starch, spicy, soy sauce. Wash pork chops with warm water several times to wash away blood. Slice ginger, cut onion and mince garlic for later use. 2. Add a little rice wine, soy sauce, spicy and chopped onion, ginger and garlic to the pork chop and marinate for more than two hours. 3. After two hours, spread cassava starch evenly on the pork chop. 4. Add some oil to the pot. When the temperature is 70% hot, add the ribs, fry them on medium heat until they are cooked and take them out. 5. Pick up the ribs to control oil and replenish water. After a little cooling, put it in the pot and fry it for the second time, so that the fried ribs are crisp and fried until the golden ribs are orange. 6. Leave the oil in the pot, add the onion, ginger and garlic used for dried Chili and pickled pork ribs, stir-fry until fragrant, and then add the pork ribs and stir well quickly. Sprinkle with salt and pepper and stir well.