Braised pork is the most fragrant. Personally, pork belly is a seasoning: onion, ginger, garlic, aniseed (star anise), cinnamon, pepper, sugar, salt, soy sauce, monosodium glutamate (or chicken essence). Practice: Step 1: Wash the fried meat and cut it into mahjong tiles, 2 cm square, and pour some oil directly into the pot without blanching. The process of frying is indispensable. First, the pigs in the fat meat are fried, which is not greasy to eat; Second, you can increase the flavor of the meat (don't overdo it, be careful to turn it into oil residue), fry it until it looks a little golden, cease fire, remove the meat and pour the oil. Step 2: Heat another pot, pour in proper amount of oil, and saute shallots, ginger and peppers. Special reminder: put garlic, pat it slightly, peel it, don't cut it, put it in whole, stir-fry it together, and then it's very important-don't forget to put sugar! Rock sugar is the best, and sugar is ok, at least 1 spoon. Don't be afraid to put too much, meat is sweet. Then pour in soy sauce (preferably soy sauce, which is easy to color), not too much. Hurry up, or the sugar will burn. After the juice is boiled, pour in the fried meat, stir fry and pour in water (bone soup is the best). Step 3: stew the soup with the meat and pour it into the pressure cooker (if you have time or no pressure cooker, stew slowly for at least an hour, the worse the better, don't forget to add water). Add salt, aniseed and cinnamon to the water in the pressure cooker, bring it to a boil, cover the pot and stew for 25 minutes, then stop the fire and cool naturally. Open the lid when there is no pressure, and then open the fire to collect the juice. After the juice is thick, add a little monosodium glutamate and turn off the heat. The cuisine of spicy diced meat belongs to Sichuan cuisine, which is spicy, fragrant and delicious. This is one of the famous dishes in Sichuan. Raw materials: 200g of lean pork, 75g of fried peanuts, 75g of vegetable oil, 8g of pepper12g, 8g of dried pepper, 2g of pepper noodles, 2g of salt, 20g of cooking wine, 3g of monosodium glutamate, 20g of wet starch, 20g of soy sauce and onion, 2g of ginger12g, garlic and sugar, and a little vinegar. In the production process (1), the pork is cut into square squares with the size of the middle finger, mixed with salt, cooking wine and soy sauce, and mixed with some oil with wet starch slurry for later use. (2) Use cooking wine, wet starch, onion, ginger, garlic, sugar, soy sauce and monosodium glutamate to make juice. (3) Heat the frying spoon, put the oil in, add the pepper after the oil is boiled, stir-fry until it is yellow, take it out, stir-fry the pepper until it is dark purple, add the diced meat, stir-fry a few times, and add the pepper noodles. Pour the right juice into a spoon, turn it over a few times when the juice is boiling, drop a little vinegar and add the fried peanuts. Pork rolls are made of sliced pork legs 150g, 2 Chinese cabbages, 2 prunes, 2 seasonings, a little salt, boiled pepper juice (1 tablespoon liquor, a little salt and pepper, half a bay leaf), salad oil and half a teaspoon of coriander paste. Practice: 1. Boil the cabbage in salted boiled water for 2 minutes; In order to facilitate the wrapping, the shaft is thinned and trimmed, and the pork is sprinkled with salt and pepper; Wash prunes and cut them in half. 2. Roll dried plums and pork in half, then wrap them with cabbage leaves, and wrap the rest of the materials in the same way. 3. It is best to put the rolled side down, fry it with oil and cream, pour in the cooking juice, and cook for about 15 minutes. Serve with coriander and stew pork with chestnuts. Chestnut stew ingredients: 62 chestnuts, pork 1 kg, 4 pieces of garlic, 4 pieces of ginger, 1 spoonful of sugar and 2 pieces of onion. Seasoning: two spoonfuls of wine, light soy sauce and light soy sauce, and one and a half cups of water. Methods: 1. Boil pork in boiling water for 15 minutes, take it out, wash it and cut it into thick slices. 2. Out of the oil pan, stir-fry chestnuts for a while and scoop them up. 3. Take the oil pan, add pork, garlic and ginger to saute, add seasoning and chestnuts to boil. Simmer until cooked, soak the sugar evenly, simmer for a while, soak the onion evenly, and serve. Efficacy: tonify kidney, strengthen tendons, strengthen spleen and replenish qi.