Step 1: Take a piece of pork belly and cut it into pieces, peel and wash the scallion and chop it into powder, peel and shred the ginger, peel and slice the garlic and cut the dried pepper into small pieces. Step 2: Peel potatoes, clean them and cut them into pieces. Pick off the two sides of long beans and the areas with jumping insects, rinse them and cut them into pieces. Boil the oil out of the pan until it is cooked, then stir-fry chopped onion, ginger slices, garlic and dried Chili until fragrant. Step 3: Then pour pork belly and stir-fry, stir-fry meat oil, pour in a proper amount of soy sauce and rice wine and stir-fry, then pour in potatoes and stir-fry, and then pour in a proper amount of cold water. Step 4: Turn the fire to slow fire, cook for about 1 minutes, pour in long beans, sprinkle with appropriate amount of edible salt, cook for 5-1 minutes again, all the food is cooked, and take the juice out. Step 2: stewed vermicelli with pork belly

Step 1: peel off the two outer layers of Chinese cabbage, cut the inside into pieces, peel and chop the scallion, shred the ginger, cut the dried pepper into small pieces, peel and slice the garlic, and slice the pork belly. Step 2: Take out the pan and boil the oil. When the oil is cooked, stir-fry chopped onion, garlic paste, ginger slices and dried chili until fragrant. Then stir-fry the pork belly, stir-fry the meat oil, and add a proper amount of soy sauce and rice wine to stir-fry until fragrant. Step 3: Then pour in the Chinese cabbage cut into small pieces, stir-fry for a while until the Chinese cabbage becomes loose and broken, then pour in a proper amount of cold water and bring it to a boil. Step 4: Sprinkle a proper amount of edible salt and stir, pour in the prepared sweet potato vermicelli and stir gently, cover and cook for several minutes until the sweet potato vermicelli becomes loose and cooked, and then collect the juice and take it out. The third way: minced meat and eggplant pot

Step 1: Cut the pork into minced meat, wash the eggplant and cut it into long strips. Peel and chop shallots, peel and cut ginger into thin strips, cut dried peppers into pieces, take out the pan and boil oil. When the oil is cooked, pour in meat foam and stir well. Stir-fry until it fades and serve it for later use. Step 2: put the long eggplant in a bowl, sprinkle with edible salt and stir. After the salt washes out the water, pick up the long eggplant and squeeze out the water for reserve. Boil the oil in another pan until it is cooked, then stir-fry the chopped onion, ginger slices and dried peppers until fragrant, and then pour in the long eggplant and stir well. Step 3: After the long eggplant becomes rosin, pour in a proper amount of light soy sauce and stir-fry, then pour in meat foam and stir-fry, after coloring, pour in a proper amount of cold water and sprinkle with a proper amount of edible salt. Step 4: cover after stirring, boil and cook for 5 minutes again. When the long eggplant is crisp and rotten, the soup base becomes thicker and thicker, it can be taken out.