The basic characteristics of soaking in water at the tip of the belly are that the soup is light yellow, delicious and mellow, the tip of the belly is crisp and tender, the mushroom is fresh and fragrant, and it is delicious and pleasant. The basic materials are 250g pork belly tip, 30g rapeseed core and 0/5g dried mushrooms/kloc-. Seasoning chicken oil 15g, chicken soup 600g, cooking wine 10g, pepper 1g, salt 5g, monosodium glutamate 2g and ginger 5g. (1) Wash the tip of pig's belly (the part of pig's anus and cardia), and remove the skin and oil silk with a blade. Every 1 ~ 1.5 mm, cut the inside of the abdomen tip with a knife, the depth is about 2/3 thick, and then cross the knife die every 2 ~ 3 mm, and cut it into inclined blades with a width of 5 ~ 6 mm and a length of 2 ~ 3 cm. (2) Dry Tricholoma matsutake with boiling water, wash it selectively, cut it into pieces with the thickness of 1 ~ 1.5mm, wash it twice, and then wash the rape core. (3) Put the frying spoon on high fire, pour the chicken soup, and add dried mushroom slices, ginger slices, monosodium glutamate and salt (4g). After the soup is boiled, skim off the floating foam, put in the rape core, pour the soup into the container and pour the chicken oil on it. (4) Put the frying spoon on the fire, pour 500 grams of boiling water, and then add cooking wine and monosodium glutamate. (5) After the water is boiled, put the belly slices, immediately take them out and put them on a plate, sprinkle with pepper, serve them with the chicken soup, and then pour the belly slices into the chicken soup. The basic feature of multicolored stewed pork belly is the traditional dishes in Guangdong. At the end of Yuan Dynasty and the beginning of Ming Dynasty, there was a note in Yi Ya's Legacy written by Suzhou native Han Yi: "Make a belly. Use a pig's belly, wash it and brew it into shilian meat. " Wash the bitter gourd skin, make it very white, wash it with wax fire, mix it with lotus seed meat in half, put it in the belly, tie it tightly with thread, cook it, press it, and slice it. "Seven-color stewed pork belly" follows this method, but the materials are improved. Salted duck eggs are cooked, sliced and eaten after cold storage, and the seven colors are mixed, with rich colors. Especially after cold storage, it is refreshing when eaten hot, and it is a good summer product. Basic materials: pork belly 1 500g salted duck egg yolk 4 shelled preserved eggs 3 refined salt 7.5g lean pork 750g monosodium glutamate 5g pigskin 250g sesame oil 10g cooked lean ham 15g fenjiu 25g coriander 75g white salt water 500g Steps: 1. Turn out the inner wall of the pork belly, wash it and change it back to its original state. Egg yolk and preserved eggs are diced, each about 1.5 cm square. Dice pork, about 0.6 cm square. Cut the ham into small pieces. Cut the parsley into sections, each about 1 cm. Scrape the pigskin and wash it, put it in a boiling water pot and cook it until it is 60% soft and rotten. Take it out and cut it into grains, the size of soybeans. 2. Put diced meat, salt and monosodium glutamate into a pot, stir until it is gelatinous, add egg yolk, preserved eggs and pigskin, mix well, then add coriander and sesame oil, stir into stuffing, fill it in the pig's belly, and sew the mouth with thread. Then put it in a soup pot, cook it for about 30 minutes with medium fire, take it out, put it in a white pot boiled with high fire, cook it with low fire for 15 minutes, then pour it into the white pot, add Fenjiu, soak it for 10 minutes, and take it out. 3. After cooling, put it in the refrigerator for about 2 hours, take it out, cut it into two sections with a knife, cut each section into pieces, and then cut it into pieces, each with a thickness of 0.3 cm. When the plate is loaded, it is assembled into a sector or a circle. Note: white salt water; Wrap 5 grams of star anise, 6.5 grams of clove, 6 grams of licorice, 6 grams of tsaoko, 9 grams of dried ginger, 6 grams of pepper and 5 grams of cinnamon in gauze, put them in a earthen pot, add 2,500 grams of boiling water, cook with low fire for about 1 hour, and then add refined salt 150 grams. Basic characteristics of chamomile pork tripe This dish has the function of invigorating stomach and improving eyesight. The basic materials are pork tripe 1, clear soup 6 bowls, chamomile 3g, astragalus 3g, ginger 1 chunks. Features: This dish has the function of invigorating stomach and improving eyesight. Ingredients: pork tripe 1, clear soup 6 bowls, chamomile 3g, astragalus 3g, ginger 1 tablet. Cooking method: Wash pork belly, put it in boiling water for 3 minutes, take it out and cut it into large pieces. Add salt, ginger and cooking wine to the boiling pot, then add pork belly slices and simmer for an hour and a half.