Divided into sweet boiled white and salty boiled white. As the name implies, sweet boiled white is sweet, and salty boiled white is salty. The main ingredients of sweet cooking are pork belly, glutinous rice and red bean paste. Steam the bean paste into the sliced meat until it is soft and sweet, and serve it as a dessert. It is characterized by fresh, sweet and waxy, plump and beautiful appearance, bright red color and strong salty taste, and soy sauce is evenly coated on the pork belly skin. Heat the pan and pour enough oil to get rid of the pork belly. When the oil is on fire and the oil temperature reaches 80% high temperature. Put down the pork belly skin and fry it in the pot until the skin folds and becomes brittle and the color turns golden red. Remove and control the oil.

Add ginger slices, green onions (tied with green onions), a little pepper and a spoonful of cooking wine to remove the fishy smell and enhance the fragrance. You can put more or less. Stir-fry the processed bean sprouts in a hot pot, pour out the water, add a little oil to the pot, add ginger, garlic and dried pepper, stir-fry until fragrant, add 20g of bean sprouts, chicken essence, a little edible salt, a spoonful of sugar and a little soy sauce, and code the pork belly after stirring evenly. The pressure cooker takes about 20 minutes, usually about an hour. If you want to taste more beautiful and delicious, you can poke holes in the skin with a toothpick after the pork belly is cooked, put a layer of honey on it, and then fry the pork belly in the oil pan until golden brown.

Wash the pork belly with clear water, burn the pot to a big fire, boil the bottom of the pot and turn it smaller, put the pork belly skin into the pot, burn off the hair on the skin and clean it, drain the wok and cook the pork belly and ginger slices. Prepare oil, soy sauce, chicken essence, salt, pepper, sugar, pork belly, onion, ginger, bean sprouts, onion slices and ginger slices. Add water to the pot, add onion, ginger, pepper, sugar, soy sauce, salt, chicken essence, ginger and pork belly, and take them out after cooking. Slice, add water to the pot, add onion, ginger, pepper, sugar, soy sauce, salt, chicken essence, ginger and pork belly, and take them out after cooking. Deep-fry the cooked pork belly in a subcutaneous oil pan, take out the slices, spread the pork belly at the bottom of the bowl, put the bean sprouts in the bowl and steam in a steamer for 20 minutes.

Will be cut into 2, 3 mm thick slices of meat wrapped in juice. Boil half a pot of boiling water in a steamer. The skins are stacked down in a small bowl, covered with fried shredded salt and vegetables. When the water in the steamer boils, it can be steamed, about 20 minutes.