Raw pork raw materials: raw pork 250g, oil 500g, appropriate amount of ginger, douban net over 20g soy sauce 5ml cassava starch, 10g salt, appropriate amount of chicken essence. Appropriate practices: 1, peeled cucumber, cleaned and cut into strips with end milling cutter; 2, cut pork into large pieces, add watercress net, ginger slices and soy sauce, and then pour in water starch (cassava starch is wetted with a little water). Let the seasoning evenly paste on the small fresh meat, and heat the oil in the pot, and the oil can be a little more. Pour it into small fresh meat and let it run for 30 seconds. 4. Then shovel up the small fresh meat and put it aside. Leave a proper amount of oil in the pot, pour in the cucumber and stir fry for one minute. 5. Then pour into the sliced meat and stir fry with several shovels. Add salt and chicken essence.

Braised pork with dried plum and old rock sugar are cooked together for 5 minutes, and the meat is taken out. While burning, knead the soy sauce evenly, and insert a few faint round holes in the meat with bamboo sticks. Then spread a layer of soy sauce evenly and marinate for 10 minutes. Dry the excess water from the pork belly, put 50% hot oil in the pot, and put the pork belly skin down. Fry with slow fire for 2 minutes until the golden yellow skin turns yellow. After frying, pick it up and put it in the pot where beef is cooked. Soak the skin downward for15min to keep the oil, put it into dried mushrooms, add soy sauce, salt, sugar and half a bowl of water, and stir-fry dried fragrant plums. Then you can reserve a bowl, add soy sauce, salt and sugar and mix well to make a sauce. Drain the pork belly and slice it. Take one slice. Pour the sauce evenly and smooth the air-dried and moldy vegetables. Cover it all, gently press it with chopsticks, steam it in a pot, steam it with SAIC, steam it with slow fire for one hour, and then take it out. Pour the juice into another clean plate, buckle the other plate on the steamer, and then clip it in reverse.

Stir-fried sausage food seasoning; Pork intestines, green peppers, small peppers, ginger, garlic, oil, salt, soy sauce, soy sauce, monosodium glutamate and bean paste; Wash and cut pork intestines, cut green peppers and small peppers, heat oil in a hot pot, stir-fry ginger, garlic and Pixian bean paste, pour the cut intestines into the pot, stir-fry for a while, then put them into the hot pot, stir-fry pepper and water, add salt, stir-fry light soy sauce, light soy sauce and monosodium glutamate, and shovel them into a plate for eating.