Ingredients: 300 grams of pork belly, 150 grams of peeled chestnuts, 150 grams of tofu skin knots, 10 grams of ginger, 15 grams of garlic. Method: 1. Wash and slice the pork belly; peel and chop the ginger and garlic and set aside. 2. Add cooking wine, light soy sauce, fermented bean curd juice, black bean hot sauce, oyster sauce, minced ginger and garlic, starch, and salad oil to the pork belly slices, mix well, and marinate for 20 minutes. 3. Add black bean chili sauce to the peeled chestnuts and tofu skin knots, mix well, place on the bottom of the basket, then put the marinated pork belly slices on top, and steam for 30 minutes.

Ingredients: Pork belly, garlic segments Method: 1. Pour the pork belly into the pot and stir-fry until the fat comes out. 2. There is no need to add oil to this dish. Fry slowly. The oil will come out and the surface will be a little brown. Then add the garlic segments and stir-fry. Add salt and chicken essence.

Russula rosula is a specialty of the mountains in Liuyang, Hunan. It is a rare wild fungus and is named after its red body. It contains a variety of essential amino acids and other ingredients necessary for the human body, and has the functions of nourishing yin, nourishing the kidneys, moistening the lungs, activating blood circulation, strengthening the brain, and nourishing the skin. Because it is rare, it is very precious. Local people pick them, dry them and sell them for a high price. I am here to introduce the simplest method of stewing soup and share with you the extremely delicious mushroom soup. Pork belly stewed with red mushrooms: Ingredients: 100 grams of pork belly, 150 grams of dried red mushrooms Seasoning: appropriate amount of salt, appropriate amount of pepper 1. Soak the red mushrooms first, soak them in water in a large basin, sprinkle with a little salt, rinse and fish after 10 minutes Drain and drain; 2. Cut the pork belly into large thick slices and add water to stew separately to get the flavor. Use a pressure cooker for about 15 minutes. 3. Pour the red mushrooms into the stewed pork belly soup, bring to a boil over high heat, then reduce to medium heat and simmer for 10 minutes. , season with salt and pepper when eating

Ingredients: 500g pork belly, 1 tsp light soy sauce, 1/2 tsp dark soy sauce, 1 tbsp bean paste, 1 tsp sugar, 5 cinnamon bark Gram, ginger, 2 green onions 1. Peel the ginger and cut into shreds; wash the green onions and cut into sections; wash the pork belly and cut into small pieces. 2. Boil water in a pot. When the water boils, pour in the pork belly. Bring to a boil over high heat. After boiling, continue to cook for about 10 minutes. While cooking, use a spoon to skim off the scum on the surface, then remove and set aside. 3. Then start to prepare the seasoning, put the sugar into a small bowl and add the bean paste. 4. Add light soy sauce, dark soy sauce, add appropriate amount of water, stir evenly and set aside. 5. Put the drained pork belly into the rice cooker, and add the washed cinnamon and shredded ginger. 6. Add the prepared seasoning and stir gently with a spoon. 7. Close the lid of the rice cooker, press the cooking button, cook until the juice is reduced, add the green onions, stir evenly with chopsticks and then turn off the power. If you like juicy rice, you can pour it out immediately and put it on a plate.