Method 1: Ingredients:

15 kilograms of pork belly (15cm long, 1.5cm thick), 100 Sixi meatballs (only weighing 50 grams), egg wedges (only weighing 60 grams) ) 60 pieces, 100 pieces of kelp knots (only weighing 100 grams), 80 pieces of gluten ribs (50 grams each), 120 pieces of bean gluten (100 grams each), 70 pieces of dried orchids (70 grams each), vegetarian chicken 180 pieces (piece weight 60g), appropriate amount of various seasonings. Preparation method:

1. Cut the pork belly into pieces and marinate for 24 hours, remove and dry, add caramel, sauce color, and deep orange color, remove and set aside.

2. Add soybean sprout white juice and stock into the soup pot, put the condiments into a cloth bag and put them into the soup pot. Add dried red pepper, green onion, ginger, refined salt, monosodium glutamate, soup and bring to a boil. Add orchids. Boil dried kelp knots, vegetarian chicken slices, and bean tendons on high heat for 2.5 hours, then add the meat cubes, Sixi meatballs, egg wedges, and gluten ribs and cook for 1 hour, then lower the heat. Select according to customer needs. Features: The meat is fat but not greasy, rich in flavor. Method 2: 1. To make meat, choose a white pig of about 80 kilograms, neither fat nor thin. Cut one pound into eight pieces and tie them up with cattails. Take the cold twice, and drink the clear soup with blood twice. Put it in a jar, season it with soy sauce without adding salt, turn the pot over high heat and simmer slowly, the stewed meat will be fat but not greasy, and not too thin. There is a mellow aftertaste in the mouth, and it falls to the ground and breaks into pieces like tofu.

2. Jinan's pork is made from fat or lean pork, cut into long strips, tied into a handful with hemp rope, cooked, and then stewed in soy sauce.

3. The beauty of the meat is that the presence of fat meat can produce a good taste that is fat but not greasy. Although the pork belly is cooked with thick oil and red sauce, it is not salty and is perfect for rice. The combination of one bite of rice and one bite of meat just brings out the aroma of rice and meat.

4. The "hand meat" in the north does not add sugar, it is a large rectangular piece, just soy sauce and star anise stewed in a tall earthen pot. The heat is everywhere, and the fragrance overflows as soon as you open it. It is also very delicious when poured over white rice with the meat and juices still hot.