Special roast chicken ingredients: honey, soy sauce, salt, cooking wine (red wine is also acceptable), ginger, dried red chili peppers, allspice, and black pepper.

Method: 1. If it is quick-frozen chicken, please defrost it first.

Place 1 fresh chicken in the vessel.

2. Add a small amount of soy sauce.

3. Add cooking wine or red wine, mainly to remove the chicken smell.

4. Add salt, a little ginger foam, a little chili pepper, a little five-spice powder (available in general supermarkets), and a little black pepper.

5. Stir the ingredients evenly and fully incorporate the ingredients.

6. Marinate for 12 hours. If you are really in a hurry, marinate for 2-3 hours to fully absorb the flavor.

7. Take out the marinated chicken and smear it with honey (this will give you the right color and taste!) You can increase the amount of honey according to your taste.

8. Put the honey-coated chicken into the grill and heat it over medium-high heat (usually 3 flames) for 11 minutes. Dongpo Pork Recipe Ingredients: 1500 grams of pork belly, 100 grams of green onions, and 100 grams of sugar.

, 250g Shaoxing wine, 50g ginger cubes (beaten), 150g soy sauce.

Preparation method: 1. Scrape and clean the pork belly, cut into 10 square pieces of meat, cook in a boiling water pot for 5 minutes, take out and wash.

2. Take a large casserole, put a bamboo grate on the bottom, first put the green onions, add the ginger, then arrange the pork skin side down neatly on top, add sugar, soy sauce, Shaoxing wine, and finally add the green onions.

Cover the pot, use peach paper to seal the edges of the casserole, put it on a high fire, seal it with a lid after it boils, simmer over low heat, take the casserole away from the fire, skim off the oil, and put the meat with the skin side up.

Put it into a special small clay pot, cover it and place it in a steamer, steam it over high heat for 30 minutes until the meat is crispy and translucent.

Note: 1. Jinhua "Two-Headed Black" black pig is the best choice for pork.

2. 100 grams of green onions, 50 grams of which are tied into knots.

Flavor characteristics: thin skin and tender meat, bright red color, mellow flavor and rich juice, crispy but not broken, fragrant and waxy but not greasy.

Recipe 2 Ingredients: 600 grams of pork belly, 2 star anise, 1 coriander. Ingredients: 1 bottle of Shaoxing wine, 3 tablespoons of soy sauce, 1 tablespoon of rock sugar. Method: 1. Cut the pork belly into four squares, blanch them first, and then apply soy sauce.

Then fry it in hot oil for coloring, take it out and rinse it with cold water immediately.

2. Arrange the meat cubes in the pot, add star anise and all seasonings and bring to a boil. Reduce heat and simmer until the meat cubes are cooked and tender, about 1 hour.

3. When the soup is slightly dry, sprinkle with minced coriander, then turn off the heat and serve.

Note: 1. Use wine instead of water to roast the meat, which not only removes the fishy smell, but also makes the meat soft and tender; the purpose of frying and then roasting is to completely remove the greasiness.

2. The meat of pork belly is lean but not fat, fat but not greasy, and the parts where the meat layer does not fall off are better.

Ingredients: pork belly, ginger, green onions, soy sauce, Shaoxing rice wine, sugar, etc.

Preparation method: After the pork belly is cooked, cut it into cubes. Put the green onion and ginger pieces on the bottom of the casserole. Put the pork belly skin side down on the green onion and ginger. Add soy sauce, white sugar, rice wine, and green onion knots. Cover and bring to a boil over high heat before using.

Simmer over low heat for 2 hours, then put the meat into a clay pot, cover it, seal it with peach blossom paper, and steam it thoroughly.

Recipe Three Production Process 1. Scrape off the remaining hair on the skin of the pork, wash it and put it into a boiling water pot for about 3 to 5 minutes to boil the bleeding water, take it out and cut it into 20 small cubes; 2. Take a large casserole,

Use a small bamboo rack as the bottom, place green onion and ginger pieces (peeled and fluffed), place the pork skin side down on the green onion and ginger, add sugar, soy sauce, rice wine, then add green onion knots, cover and bring to a boil over high heat;

3. Seal the seams on the sides of the casserole, simmer over low heat for about 2 hours, and then open the lid; 4. Turn the meat over (skin side up), continue to cover and simmer until it is crispy; 5. Remove the casserole from the heat, and open the lid

, put the meat into special small clay pots, and skim off the floating oil on the gravy; 6. Put the soup into the pots, seal them with lids, and steam over high heat for about half an hour until the meat is crispy and translucent.

Process Tips 1. The raw materials must be fresh pork ribs with thin skin and alternating fat and leanness (Jinhua "Two-headed Black" pig is the best). After boiling and shaping, use a straight knife to cut into uniformly sized cubes (the size of the chunks is also the best).

The knife can be changed according to each person's preference); 2. Use wine instead of water (you can also add a little water), and the seasoning must be added enough at one time to highlight the mellow local flavor; 3. Combine stewing and steaming, control the heat, and boil over high heat.

Stew over low heat until crispy, and then steam over high heat until crispy. Only then can the meat be crispy and tender but retain its shape, be oily but not greasy, and be fragrant and glutinous in the mouth.