Main ingredients: 80g pork belly and 200g tofu.

Accessories: Meretrix meretrix 1 00g onion 1/4 carrots, half cucumber and half pepper/kloc-0 red pepper 1 half zucchini.

Production steps:

Step 1: Rinse the Meretrix meretrix and soak it in light salt water for half a day, then rinse it with clean water and soak it in water for later use. Step 2: Slice onions, carrots, cucumbers, scallions, cucurbits and ginger, and cut green and red peppers. Step 3: Cut the tofu into square pieces. Slice pork belly. Step 4: 400 grams of rice washing water (after washing rice once, pour it out, then pour in clear water, and keep rubbing it into white rice slurry) into a stone pot, put the soy sauce in a sieve, roll it with the back of a spoon, filter it into the rice washing water and stir it evenly. Step 5: Put the stone pot on the fire and boil it until it boils. Step 6: When cooking miso soup, pour a small amount of oil into the frying pan, add pork belly slices and fry on both sides until it is raw. Step 7: Add ginger slices, green onions, green peppers and cut vegetables in turn, add a spoonful of salt and stir well. Step 7: When it boils again, add Chili sauce, stir well, and cook for another 5 minutes on low heat, then turn off the heat.

Other practices: pan-fried pork belly

1. Wash pork belly, peel and cut into thin slices. 2. Squeeze Sydney juice, drain the residue, take the juice, and add ginger, garlic, minced onion, soy sauce, oyster sauce, sugar, honey, pepper, salt and sesame oil to make a marinade. 3. Put the chopped pork belly in and marinate for more than 4 hours, or overnight. 4. Heat the pan, spread the marinated meat slices evenly in the pan and fry slowly. After both sides are discolored, brush a little marinade and fry until both sides are slightly browned.