"It's still early, hurry up and continue studying. Zhong Tianzheng said.

"Hmm. Yan Feifeng said.

Zhong Tianzheng said: "8 taels of flower meat with skin." 25 grams of ginger, shredded green onions, 25 grams of fried rice noodles, 0.8 taels of sweet noodle sauce, 0.5 taels of sugar. Scrape the skin of the pork belly, 10 cm long, 0.5 cm thick slices, add fried noodles, sweet noodle sauce, sugar, a little starch water, ginger and green onion shreds, mix well and steam for 5 hours, buckle the plate and serve. 500 grams of pork ribs (pork belly) and 250 grams of lotus root. 75 grams of rice. 20 grams of sweet noodle sauce, 3 grams of white sugar, 1 gram of pepper, 10 grams of rice wine, 3 grams of cinnamon, 2 grams of star anise, 5 grams of shallots, 2 grams of cloves, 2 grams of ginger, 4 grams of salt, 2 grams of monosodium glutamate, 15 grams of soy sauce, 20 grams of fermented bean curd. Cut the pork into strips 4 cm long, 2.5 cm wide and 1 cm thick, and dry the water in the bowl with a cloth; add refined salt, soy sauce, sweet noodle sauce, fermented bean curd, minced ginger, rice wine, monosodium glutamate, and sugar and mix well and marinate for 5 minutes; fry the rice in the iron pot on a slight heat for 5 minutes, until it turns yellow, add cinnamon, cloves, star anise and fry for another 3 minutes; grind the fried rice into a powder the size of fish roe to make five-spiced rice flour; scrape and wash the old lotus root, remove the lotus root knots, and cut it into 3 cm long, 1 cm thick strips; add refined salt and 25 grams of five-spice powder to the lotus root strips and mix well, put them into the bowl to taste; mix the marinated pork with five-spice powder again; mix the pork with the five-spice powder mixed evenly, the skin is attached to the bottom of the bowl, and stacked neatly in the bowl, the bowl with meat strips on both sides of the pork is put into the cage drawer together with the bowl containing the lotus root, and steam it for 1 hour with a strong fire to take it out; first put the steamed lotus root into the bottom of the plate, then turn the steamed meat on the lotus root, sprinkle in pepper and chopped green onions. ”

"When marinating pork, you must first drain the water on the surface of the meat, add 3 grams of salt and other seasonings, so that the flavor can penetrate into the meat. The rice flour can be ground into corn grains, and the lotus root is mixed with 1 gram of refined salt, and the meat should be steamed until it is cooked and rotten and spit oil. Cut the meat into pieces, not too big, not too small, just follow the suitability, and add some ribs to it. Prepare a green onion, change the sections, slice the ginger, and peppercorns. Potato hob cubes. Use salt, light soy sauce, dark soy sauce, pepper noodles, sea pepper noodles, pepper powder, sugar to taste the meat, and add ginger slices and green onions. Heat the pot, pour in the rice noodles, add peppercorns, and stir-fry. When you feel a little sticky, pour some oil into it, and then fry until the rice noodles are golden brown, and that's it! Pour the delicious meat and potatoes into the pot, and mix them with rice flour. On the steamer, first on high heat for 10 minutes, and then change to medium heat to steam for about half an hour, the specific time is mastered by each person. ”

Zhong Tianzheng said: "1 small pumpkin, 400 grams of ribs, 1 pack of tamales, rice wine, soy sauce. Cut the top 1/3 of the small pumpkin, remove the seeds and pulp; cut the ribs into small pieces, put rice wine and a small amount of soy sauce to grasp well, then sprinkle the steamed pork powder, grasp it well with your hands; put in the pumpkin after the ribs are marinated for half an hour, cover the pumpkin cover, and steam in the steamer for 30 minutes; pour a small amount of water on the meat with the lid and continue to steam for 15 minutes; you can sprinkle some chopped green onion or coriander before eating. 400 grams of pork ribs (pork belly). 300 grams of peas, 25 grams of breadcrumbs, 50 grams of glutinous rice flour, 100 grams of eggs. 5 grams of Sichuan pepper powder, 15 grams of rice wine, 15 grams of soy sauce, 25 grams of fermented bean curd, 10 grams of ginger, 5 grams of sugar, 150 grams of rapeseed oil, 35 grams of sweet noodle sauce, 15 grams of salt, 15 grams of green onions, 35 grams of starch (broad beans). ”

"Slice the pork belly; add peppercorn noodles, mash juice, soy sauce, tofu milk juice, minced ginger, sugar, cooking wine, etc., and mix well, then add rice flour and mix well, put it in a bowl; mix the peas with salt and rice noodles, also add it to the bowl, and steam it softly on the basket; salt and pepper noodles are mixed into a pepper and salt dish for later use; turn the steamed tamales into a plate, take out the meat slices, and then basket the peas and distill them; then put the meat peas at the other end of the plate and serve them with the salt and pepper dishes. The product has a frying process, you need to prepare about 500 grams of vegetable oil, when frying, to control the oil temperature, steamed meat is better when the skin is golden brown. ”

"Curry tamales, pork belly 150g. 1/2 carrot, 3 slices of ginger, 2 chives, and an appropriate amount of spicy peanuts. 2 tablespoons of steamed pork rice noodles, 2 pieces of curry cubes. Chop the curry, put it in a pot, add a little water, heat it over low heat, stir it until the curry melts to a sticky shape; put the pork belly slices into the curry sauce, grasp it well, and marinate for half an hour; while waiting, peel and shred the carrots; take an empty plate and spread a layer of shredded carrots; wet the rice noodles, wrap the marinated meat slices with rice noodles and put them on the plate; boil the water in the pot, steam for 30 minutes on high heat, and sprinkle with chopped peanuts and green onions after the pot is released. ”

"Curry cubes contain salt, so no more salt is added when marinating the meat, the curry sauce should not be too sticky, otherwise it will be difficult to make the meat taste good, the shredded carrots on the plate can also be changed to pumpkin, potatoes or taro according to personal preference, and if the amount of meat is large, the steaming time needs to be extended accordingly. The potato chips at the base are not mixed with seasonings or rice noodles, and when eaten, they are light and have a slight aroma of rice noodles and meat. If the flavor is stronger, you can add a little salt to the potatoes and mix and then steam the steamed pork rice noodles. Steamed pork rice noodles are about 100 grams, depending on personal preference, but at least make sure that each slice of meat is evenly coated with rice noodles. Steamed pork belly, try to pick the best pork belly with rich layers and fat and thin. In addition, the meat slices are thinner. ”

Zhong Tianzheng said: "The rice noodles of steamed pork are very troublesome to make homemade, and you can buy ready-made pork belly in the supermarket, wash it and cut it into slices. Add cooking wine, put in the fermented bean curd and grab the meat with steamed pork rice flour to mix evenly, marinate for 20 minutes, peel and slice the potatoes, take a bowl, stack the meat in the bowl, stack the potato slices on the meat slices, add them to the steamer, wait for the water to open into the bowl, steam for 60 minutes on medium heat, and take the middle and buckle it upside down in the plate after steaming. 1 piece of pork belly. 1 potato, 1 bag of steamed pork powder. Cooking wine, light soy sauce, dark soy sauce, a little pepper, appropriate amount of broth, 5 grams of shallots. The best pork belly is cut into thin slices together (the pork belly is sorted out, and when the large pieces are put in the refrigerator to freeze until it is slightly thicker, it is easier to cut out beautiful meat slices); 4 hours (the ratio of cooking wine, dark soy sauce, and light soy sauce is about 1:1:3); add steamed pork and rice noodles to the marinated meat slices, pour a large spoonful of stock and mix well; peel the potatoes and wash them and cut them into thick slices; put steamer paper on the bottom of the steamer, spread a layer of potatoes first, and then put the pork belly processed in step 3; steam in a pot, turn to medium-low heat for about 30 minutes, and sprinkle with chopped green onions. ”

Zhong Tianzheng said: "I didn't mix seasoning or rice noodles with the potato chips at the base, and when I ate them, they were light, with a slight aroma of rice noodles and meat." If the flavor is stronger, you can add a little salt to the potatoes and mix and then steam the steamed pork rice noodles. I used about 100 grams of steamed pork rice noodles, which is adjusted according to personal preference, but at least make sure that each slice of meat is evenly coated with rice noodles. Steamed pork belly, try to pick the best pork belly with rich layers and fat and thin. In addition, the meat slices are thinner. Pork ribs (pork belly), rice, potatoes, watercress, rice noodles, vegetable leaves. Soy sauce, rice wine, rice wine, fermented bean curd, peanut oil, minced ginger, peppercorn noodles, chopped green onion. Soak the steamed pork rice noodles in warm water for about three hours. Chop the watercress finely, and mince the green onion, ginger and garlic. Wash and slice the pork belly. Heat the pot, add peanut oil, add the watercress, green onion and garlic and stir-fry until fragrant, stir-fry the red oil and turn off the heat. Add soy sauce, rice wine, rice wine, and fermented bean curd to the pork belly. Then add minced ginger, peppercorn noodles and fried bean paste. Mix well and marinate for 1 hour, stirring 2 more times halfway through. Drain the soaked rice noodles and add them to the marinated pork belly and mix well. Wash the potatoes, peel them and cut them into cubes. Line the bottom of the steamer with vegetable leaves and top with a layer of potatoes. The potatoes are topped with mixed rice flour and meat, and put them in a steamer to steam for half an hour. Steam and sprinkle with chopped green onions while hot. ”