The way to make pork Steamed pork 1 Ingredients: 400g pork, 100g rice, 2 tablespoons soy sauce (30ml), 1/2 teaspoon pepper (3g), 1/2 teaspoon pepper (3g), 1 green onion, 1 piece of ginger, 2 teaspoons cooking wine (10ml), a little parsley, 60g oil. Practice: 1, medium heat hot dry frying pan, the rice into the spatula constantly stir fry, and then into the peppercorns and stir fry, super support the rice color yellowing flavor, sheng spread out to cool, will be fried rice into the garlic nest pounded into powder. 2, scallions cut into scallions, ginger pounded with a little water to soak, made of ginger water, cilantro washed and chopped. 3, pork cut into thin slices, mixed with oil, soy sauce, ginger water, pepper, rice flour, into a bowl. 4, the marinated meat sticky rice flour bowl, steamer with water, high heat boil, will be loaded with raw rice flour meat bowl into the steamer steamer for 60 minutes until cooked, remove and turn in the dish, sprinkle cilantro decoration. Steamed Pork 2 Ingredients: 500g pork, 100g rice flour, 200g green beans, 10 peppercorns, 10g ginger, 10g green onion, 50g tofu milk, 15g mash juice, 1 tablespoon soy sauce, 3 teaspoons sugar, 5g sugar color. Preparation: 1, rinse green beans and strain. Finely chop green onion, ginger and pepper. Scrape and cut the pork into 9-cm-long, 4-cm-wide, 0.5-cm-thick slices. 2, will be soy sauce, tofu milk water, mash juice, sugar, salt, ginger, green onions, pepper finely chopped, sugar color into the deep dish into the mix, under the meat and mix together, and finally into the rice noodles, add a little soup and mix well. 3, will be mixed and good sliced meat, skin down a piece of the bottom of the bowl by the neatly arranged, and then put two pieces on each side, and finally will be poured into the dish and the green beans, loaded into the bowl of meat on the cage, steamed about 2 hours until cooked. Turn the meat into a dish and serve. Raw material: pork buttock tip, green garlic Accessories: soybean paste, edamame, green onion, ginger, pepper, seasoning, cinnamon, yellow wine, Method: 1, boiling water under the meat, cook for about 20 minutes, which put green onion, ginger, pepper, seasoning, cinnamon, yellow wine, skimming foam, until the chopsticks can be inserted into the meat, turn off the fire, soak for 5 minutes, and then out of the pot. Green garlic pat, cut diagonal knife section, meat cut into large thin slices, the thinner the better. 2, put a little oil in the pot, under the white meat, stir fry, fat meat becomes curly, transparent, shovel the meat to the side of the pot, under the bean paste, stirred red oil, under the edamame, ginger, green garlic, the same fried. This dish does not need to add salt when frying, because the bean paste is already salty enough. 3, green garlic slightly softened, pour yellow wine, you can get out of the pot. Braised pork Ingredients: a piece of pork (cut into strips of one centimeter square), soy sauce, cooking wine, ginger, sugar, rock sugar, salt. Practice: 1, frying pan clean, hot, under two tablespoons of oil, put three, four tablespoons of sugar, turn on low heat. 2, keep stirring with a frying spoon, so that the sugar dissolves, turning into a reddish brown sugar liquid, which is also called fried sugar color. 3: Pour in the chopped pork and stir fry evenly so that each piece of meat is coated with the sugar color. 4, add soy sauce, cooking wine, ginger, rock sugar, salt a little, boil, and then turn to low heat for about two, thirty minutes. When the juice evaporated almost, increase the fire to collect the juice is done. Sliced Pork Slip Main Ingredients: 400 grams of tenderloin. Accessories: green onions, garlic foam, ginger foam, green peppers and chili peppers, peppercorns, coriander, soy sauce (point color with), vinegar, sugar, salt, starch into gravy. Practice: 1, tenderloin along the stubble cut into thin slices, with starch, a little flour, a little salt, egg whites, water grasp. 2, the meat over the oil to fry well, it is best not to fry too old, before frying again. 3, sit the pot on the fire, put a little oil. When the oil is hot, add peppercorns and green onions and sauté, then put the gravy to boil. When the gravy is thickened, add the meat and accessories, and finally put the garlic and parsley that is ready. Plum cabbage buckle meat Main ingredients: 700 grams of five-flower pork, 100 grams of plum cabbage. Seasonings: 600 grams of vegetable oil (consumed about 60 grams), 120 grams of oil, 100 grams of chicken broth, 10 grams of wet starch, 20 grams of sugar, 30 grams of soy sauce, a small amount of minced garlic. Method 1: Cook the meat in a soup pot over moderate heat until 6~7 mature, then take it out. Color it with soy sauce. 2, frying spoon into the vegetable oil, burned to 7 ~ 8 into the heat, the boiled meat into the, fried to the red, fished out, then put into the water in the bleaching through (with flowing water to no floating oil shall prevail, this is the key link in the production of this dish). 3, the meat cut into large pieces of thin slices of 10 cm long, 0.8 cm thick, skin down piece by piece spelling in a bowl. 4, will be clean and chopped mustard greens. Frying spoon on a high fire into the oil, burst the garlic, down into the cabbage, sugar and fried, removed on top of the meat. 5, with chicken broth, soy sauce into a sauce, poured into the meat bowl, on the cage drawer with a high flame steaming for 40 minutes. 6, pour out the original juice, the preserved mustard cabbage buckle meat back on the plate. The original juice add wet starch thickening, pour into the meat surface is complete. Characteristics: the color sauce red oil bright, soup thick and delicious, buckle meat neatly rumbled, eaten soft and mellow Poached meat 1, the lean meat cut into about 5 cm long, 2.5 cm wide, 0.3 cm thick, large slices (just roughly, do not have to strictly measure, in any case, thinner will be better. If you find it hard to cut, you can put the meat into the freezer to freeze it slightly and slice it when it is somewhat hard). Use cornstarch, cooking wine, salt and a little water to marinate the meat. 2, wash cabbage, leaf hand-torn into large pieces, cabbage gangs with a knife cut into thin slices diagonally; green onions cleaned and cut into scallion segments; dried chili pepper with scissors cut into segments to be used; PI County bean paste chopped to be used; 3, frying pan poured into 30 grams of oil, into the dry pepper segments and pepper with medium heat and fry until brownish-red, removed to be used 4, turn up the heat, will be the onion segments into a frying pan to fry incense, and then put into the cabbage frying breaks, lay in the large bowl to be used. 5, the pan is hot, then pour 30 grams of oil, put Pixian bean paste and ginger stir fry, until fried red oil. 6, add broth, boil. 7, the marinated meat into the pot, use chopsticks to set apart, to be cooked until the meat is scattered and browned, add soy sauce, chicken essence, sugar to taste. 8: Pour the meat and soup into a large bowl lined with cabbage. 9, the pre-fried dried chili and pepper chopped, sprinkle on the meat, minced garlic also evenly sprinkled on the meat. 10, the pan washed and wiped dry, put 40 grams of oil, burned to 9 into the heat (smoking), and then pour the hot oil evenly on the meat slices can be