Stir-fried spicy pig ears Raw materials: 2 pig ears, a little garlic, a little ginger, a little dried red pepper, a little pepper, a little sesame, a little onion, a little salt, a little sugar, a little soy sauce, and a little rice wine. 1. After cleaning pig ears, put them in cold water, and cook until chopsticks can be inserted thoroughly, with more water. 2. Cut them into strips after cooking, and set aside. Slice the onion and ginger. 3. Add some oil to the pot and saute the onion, garlic and pepper. 4. Then add the dried Chili to saute, put the pig's ears cut into small pieces, release the soy sauce, rice wine (more) and white sugar, stir-fry and color. 5. Stir-fry until it is brown, and put sesame seeds before taking out of the pot.

Materials for braised pork with dried plum vegetables: pork belly, dried mushroom, onion and garlic, rice wine, light soy sauce, star anise (star anise), salt, sugar, and a small amount of cassava starch (not required). Method: 1. Blanch pork belly in hot water, remove foam, add onion, ginger and rice wine and cook for 20min. 2. After picking it up, evenly apply light soy sauce several times, put it in a wok and fry it for coloring, and immediately take a bath with cold water. 3. Soak the dried moldy vegetables in clean water 10min. After washing completely, fry the pan with cooking oil for one minute, add a small amount of rice wine, sugar and soy sauce, turn off the fire after the water boils, and take it out for reservation. 4. Cut the chilled meat into thin slices and drain the skin down into the bowl. Sprinkle some salt, smooth the dried vegetables, add garlic and star anise, and steam for 40min. 5. After cooking, boil the star anise and garlic, then pour the juice into the pot, put the meat button on the plate, and pour the juice back on the fleshy meat.

Salt-flavored sparerib raw materials: pork chop, ginger, onion, garlic, dried Chili, rice wine, cassava starch, spicy, soy sauce 1. Wash pork chop with warm water several times to wash off blood. Slice ginger, cut onion into sections, and cut garlic into powder for later use. 2. Add a small amount of rice wine, soy sauce, spicy and chopped onions, ginger and garlic to the pork chop, and marinate for more than two hours. 3. After two hours, coat the pork chop with tapioca starch evenly. 4. Add some oil to the pot. When the temperature is 70% hot, put the pork ribs in, fry them in medium heat until the pork ribs are cooked and fished up. 5. Pick up the pork ribs to control oil and replenish water. After cooling slightly, put them in the pot and fry them for the second time, so that the fried pork ribs are crisp and fried until the golden pork ribs are orange. 6. Leave the oil in the pot, add the onion, ginger and garlic used for dried Chili and pickled ribs to saute, then add the pork ribs and stir well quickly. Sprinkle the salt and pepper powder and stir well to get out of the pot.