Zhong Tianzheng said: "Two pickled beef, sauerkraut stalk slices, with green onions, chili peppers, minced garlic, with soup, sugar, vinegar and wet starch for the thickener, burn the pot into the oil, put the beef in, stir-fry until only cooked and put it in a colander, leave oil in the pot, put the sauerkraut slices into the pot and fry fragrant, put in the beef and fry well, pour in the Shao wine and then pour the bowl into the stir-fry well, pour in the sesame oil on the plate. Seasoning: salt, monosodium glutamate, chicken powder, white pepper powder, seasoning, chopped green onion, garlic slices, cooking wine, baking soda, starch, chives, dried chili. Shredded Northeast sauerkraut and wash it for later use, change the beef loin into thin slices, rinse and wash, add salt, monosodium glutamate, cooking wine, baking soda, add water starch and starch after pickling, add bottom oil to the pot on the fire, heat it and fry it with large ingredients, add green onion slices and garlic slices, stir-fry until fragrant, add sauerkraut and add salt and chicken powder, continue to stir well, add hot water to boil, add pepper to make a salty and slightly spicy taste, stew After a few minutes, take out the sauerkraut and put it into the soup bowl, boil the original soup in the pot again and put in the pulp beef, wait for the beef to just become mature, remove the foam, pour the beef soup into the soup bowl of sauerkraut, and finally put the chives and chili knots on it, and pour the hot oil on the chives and chili peppers. ”

The system says: "Slice the sauerkraut into cubes, slice the ginger, and slice half of the garlic." Millet spicy cut into rings. The remaining half of the garlic is minced and set aside. There is meat you have pasted into slices along the stripes. Beat the egg whites of an egg. Grasp well, then add the dark soy sauce, oyster sauce and five-spice powder. Grasp the cooking wine evenly, and finally marinate it with starch for 15 minutes. Heat the pan with oil, add ginger slices, green onions and sauerkraut and stir-fry until fragrant. Put in an appropriate amount of water, boil over medium heat, and then take out the sauerkraut and lay it at the bottom. Then slide the beef slices into the pan one by one. Cook for two minutes, remove the beef slices and serve on a plate. Put some of the soup in the pot. Top with spicy millet and minced garlic. Pour oil over it. The aroma is overflowing. Fresh oyster eggs, coriander, sweet potato starch, carrots, chives, root seasoning, garlic chili sauce tablespoon, oyster sauce tablespoon, salt, teaspoon, sugar. ”

Zhong Tianzheng said: "Beat the eggs, chop the chives, peel and shred the carrots. Wash the fresh oysters, add the oyster sauce and marinate. Add an appropriate amount of water to the sweet potato starch Stir into a uniform batter, put an appropriate amount of oil in a pan, put the marinated oysters in the pan and fry until medium-rare, pour in the batter in the step, spread it into a round cake, and put in shredded carrots when the batter begins to solidify When the sweet potato starch is completely transparent, pour the beaten egg mixture along the edge When the egg liquid is about to be completely solidified, sprinkle in chopped green onions and chopped coriander, fry until completely solidified, pour the garlic hot sauce into a bowl, and dip it. ** Tbsp, tbsp sweet potato powder, cup of water, a pinch of salt A tbsp of cologne soy sauce, tbsp miso, tomato paste, sugar, teaspoon of salt, tbsp rice flour, wash the oysters with water, wash the cabbage and cut into small pieces. Put a little oysters in a frying pan, fry them slightly with a small amount of oil, mix the ingredients into a slurry, pour a little in the pot, beat an egg and fry them half-cooked when they are solidified. Then add a little bok choy to the noodles, then turn over and fry until the bok choy is cooked and put on a plate. Finally, stir-fry the ingredients with a tablespoon of oil, drizzle a little over the oysters and serve. ”

The system says: "Fresh oysters, eggs, coriander, sweet potato starch, and a handful of tapioca flour." Carrots, chives roots. Tablespoon oyster sauce, tablespoon garlic chili sauce, teaspoon salt, sugar. Beat the eggs, finely chop the chives, peel and shred the carrots. Wash the fresh oysters, add oyster sauce, marinate after grasping well, add an appropriate amount of water to the sweet potato starch, stir into a uniform batter, add an appropriate amount of oil to the pan, put the pickled oysters into the batter that is fried until medium-cooked, spread into a round cake, put in shredded carrots when the batter begins to solidify, wait for the sweet potato starch to be completely transparent, pour the beaten egg liquid along the edge, when the egg liquid is about to be completely solidified, sprinkle in chopped green onions and coriander, fry until completely solidified, pour the garlic spicy sauce into a bowl, sprinkle some coriander, dip the fried oysters and fry them。 Fresh oysters without shells), two eggs, a pinch of chives. Shallots, appropriate amount of refined salt, a little sesame oil, dry starch (sweet potato powder), peanut oil, condiments sweet and spicy sauce. Wash the fresh oysters, remove the crushed shells and drain the water. Pour in a little peanut oil, slices of green onions, oysters, dry starch, refined salt, soy sauce and mix well to form a pulp. Put the pan on low heat, boil the peanut oil when it is hot, put the oyster pulp in the pot, flatten, fry for a while, put in the green onion, turn the pan and fry one side after flattening, knock two eggs on the top and then flatten and fry the other side. After frying, drizzle with sesame oil and serve. Small and tender, original, delicious and inexpensive. Fresh oysters (washed with salt beforehand), chrysanthemum vegetables (cleaned and cut off), native eggs. Pure sweet potato flour, water, green onion to taste. Sweet and spicy sauce, tomato paste, soy sauce paste, miso, sugar, half a bowl of water, too **, mix the ingredients of sweet potato flour, water, and leeks in advance, and mix the ingredients into a sauce for later use. Put an appropriate amount of oil in a frying pan, add fresh oysters, and fry them until medium-rare. Add half a bowl of ingredients and fry together until solidified and transparent. Finally, turn over a good "pancake" and put eggs and vegetables, fry the front and back sides, and pour the sauce made of ingredients when eating. ”

Zhong Tianzheng said: "Oyster fried, also known as oyster branding in the Chaoshan area, has evolved over a long period of time to form a snack with local characteristics. The so-called "Dading fierce fire" means that the pot for frying oysters should be large and thick, plus a fierce fire, so as to ensure a high enough temperature. "Thick oil" is to fry oysters in lard, which is the most traditional method (the Chaoshan region calls lard "朥"). The use of lard to fry food, compared with the use of general vegetable oil, has an irreplaceable special fragrance, can enhance people's appetite Because the boiling point of lard is higher than vegetable oil, it can ensure high temperature, the higher the frying temperature, the more crispy the fried oysters are, and truly achieve the taste of crispy outside and tender inside. ”

The system said: "Another characteristic of Chaoshan oyster roasting is the condiment, the main ingredients of oyster roasting in various regions are oysters, potato flour, eggs, similar to each other, and the seasoning used for seasoning is related to the eating habits of the region, the seasoning is different, the taste is naturally different, so it also forms different local characteristics." In the Chaoshan area, mix well with sand tea sauce and fish sauce, pour it on the fried oysters, and serve with coriander (coriander), the spicy spicy sand tea sauce, the freshness of the fish sauce, and the special fragrance of coriander form an indescribable delicacy, plus the crispy, crisp and tender oysters, and the fragrance of eggs. It deserves to be the representative of Chaoshan cuisine. For fresh oysters, eggs, potato flour, green onion (or garlic sprouts) fish sauce, sand tea sauce, coriander leaves, first remove the shells of the fresh oysters and rinse them with water. Finely chop the green onions, remove the shells and beat the eggs and set aside. Stir well with sand tea sauce and fish sauce and set aside. Heat a frying pan over a strong fire, add a little lard, after it is hot enough, mix the oysters, potato flour and chopped green onion into a slurry, mix it with a spoon and then put it in the pot, and then add lard to fry until the batter solidifies and shapes. Use an iron spoon to cut the oysters into pieces, flip them over, add lard around them, and continue frying. ”

Drizzle the beaten eggs on top, fry them until crispy on the top and bottom sides, and golden brown, serve on a plate, sprinkle with coriander leaves, and drizzle with fish sauce and tea sauce according to personal taste. Appropriate amount of oil, salt, cooking wine, soy sauce, pepper, sweet potato starch, ginger, candied orange peel, coriander, tomatoes, tomatoes, tomato sauce, rose vinegar, sugar Prepare shelled oysters and eggs. Cooking wine, soy sauce, pepper, salt, sweet potato starch, shredded ginger, shredded candied orange peel. Prepare garnish dishes with coriander leaves and tomatoes. ”

The system says: "Prepare the dipping sauce Tomato sauce, rose vinegar, sugar. Put the shredded ginger and candied orange peel into hot water, let it cool, add cooking wine and vinegar to make a bubble juice. Soak the oysters in the sauce for a few minutes. Garnish with tomatoes and coriander and set aside. Mix tomato sauce, rose vinegar and sugar into a dipping sauce and set aside. Add a few drops of white vinegar to the egg mixture, beat well and set aside. Put the sweet potato starch, pepper, salt, and soy sauce into a bowl, add an appropriate amount of water to make a slurry. Boil water in a pot until the fish eye bubbles come out, put in the oysters and blanch them for a short time, and then remove them with a slight contraction. After removing it, put it on absorbent kitchen paper to quickly absorb the water, and then put it into the slurry, and gently grasp it to make it starched. Heat the oil in a pan, add the oysters, and fry over low heat. Pour in some of the egg mixture first. Allow for it to solidify, then pour in the egg mixture. Turn over and fry until golden brown on both sides. Remove from the pan and cut into cubes with a knife. Serve and enjoy. ”

Wash the meat with an appropriate amount of green onions, red grains, white vinegar, soy sauce, white sugar, garlic, starch, monosodium glutamate, sesame oil, and peanut oil, cut into thick slices, then cut a cross knife, and then cut into slices. Cut the water chestnut (water chestnut) into small pieces, and the horseshoe pieces are grasped together with the meat slices with wet starch and finely chopped red grains. Remove the roots of the green onion, wash it, and cut the spring onion into white and cut the horseshoe green onion. Soy sauce, white vinegar, sugar, monosodium glutamate, soup, wet starch marinade and set aside. Put the pot on the fire, pour in the sizing meat slices and water chestnuts when the peanut oil is hot, loosen it with a spoon, and when the meat is cut into a lychee-shaped, scoop it up with a colander, and drain the oil. Leave the remaining oil, first add the minced garlic and green onion, stir-fry for a while, then add the marinade to boil, then pour in the lychee meat and water chestnut pieces and stir-fry a few times. Cut the lean pork meat, net water chestnut, minced garlic, green onion segments, and tomato juice into lean pork pieces, cut the oblique cross knife, and then cut it into oblique pieces, and grasp it with wet starch with the water chestnut slices. Add seasonings to the broth and make a marinade. Fry the meat pieces and water chestnuts in a pot for a few minutes, and remove them in the shape of lychees. Stir-fry minced garlic and green onions, pour in the marinade, then add lychee meat and water chestnut slices and stir-fry, and serve on a plate. Fresh lychee, fresh lemon, minced pork, green and red peppers, water fungus, ginger. ”

"Olive oil, sugar teaspoons, salt, chicken broth mix, potato starch teaspoons," the system says. Peel the fresh lychee, take the flesh from the core, and mince the ginger. Cut the green and red peppers into triangular slices and tear the fungus into slices. Mix the minced pork and ginger well, add half of the salt and chicken powder to taste, put a little starch and beat well, grasp it well, and slowly stuff it into the middle of the lychee with a small spoon, wipe it evenly on the outside, and squeeze the lemon juice for later use. Add olive oil to a pan, sauté the green and red peppers, add a spoonful of soup, add sugar and remaining salt to taste. Add the lychee meat and fungus and cook for a minute, then pour in the lemon juice to thicken and remove from the pan. Smearing the inside of the lychee with dry starch before stuffing the meat filling with lychee can prevent the lack of adhesion between the lychee meat and the meat filling, and the phenomenon of shelling after the dish is ripe. Lemon juice in seasonal fresh fruit dishes Lychee meat uses lemon juice instead of rice vinegar, which can increase the luscious taste of lychee, and the dish is tender, sweet and sour and palatable, with both the sweet and sour fragrance of lychee and lemon, and the moist and delicious meat. Flower meat with skin. Ginger, shredded green onion, fried rice noodles, sweet noodle sauce, sugar. Scrape the skin of the pork belly, put the thick slices of centimeters into the fried powder, sweet noodle sauce, sugar, a little starch water, ginger and green onions, mix well and steam for an hour, buckle the plate and serve. ”

Zhong Tianzheng said: "Pork rib meat (pork belly), lotus root, rice, sweet noodle sauce, white sugar, pepper, rice wine, cinnamon, star anise, shallots, cloves, ginger, salt, monosodium glutamate, soy sauce, bean curd juice. Cut the pork into centimeter lengths, . Centimeter wide, centimeter thick strips, with a cloth to dry the water in the bowl of dry water in the pork plus refined salt, soy sauce, sweet noodle sauce, fermented bean curd, ginger, rice wine, monosodium glutamate, sugar mix well, marinate for a minute The rice will be fried on the middle of the iron pot on a slight heat for a minute, until it becomes yellow, add cinnamon, cloves, star anise and fry again Fry the fried rice into a fish roe-sized powder for a minute, make five-spice rice flour, scrape and wash the old lotus root, remove the lotus root, cut it into centimeter long, centimeter thick strips of lotus root, add refined salt and five-spice powder Mix well, put it in the bowl to taste the marinated pork with five-spice powder and then mix well, mix the pork of the five-spice powder well, the skin is attached to the bottom of the bowl, neatly stacked in the bowl, the bowl with meat strips on both sides and the bowl of the lotus root are put into the cage drawer, take out the steamed lotus root with a strong fire and put the steamed lotus root into the bottom of the plate, and then turn the steamed pork on the lotus root, sprinkle in pepper and green onions. When marinating pork, the meat must be drained first, and salt and other seasonings must be added to allow the flavor to penetrate the meat. The rice flour can be ground into corn grains, and the lotus root is mixed with refined salt, and the meat should be steamed until it is cooked and rotten and spit oil. ”

Zhong Tianzheng said: "Cut the meat into pieces, not too big, not too small, everyone can follow the suitability, and you can also add some ribs to it." Prepare a green onion, change the ginger slice and peppercorns to taste. 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 12 minutes, then change to medium heat and steam for about half an hour, the specific time is mastered by each person. ”

Zhong Tianzheng said: "Four pumpkins, ribs, steamed pork buns, rice wine, soy sauce. Cut the top / place of the small pumpkin, clean the seeds and ribs and cut them into small pieces, put rice wine and a small amount of soy sauce to grasp well, then sprinkle the steamed pork powder, grasp the ribs and marinate them for half an hour with your hands, then put in the pumpkin, cover the pumpkin cover, put the steamer and steam for a few minutes, open the lid and pour a small amount of water on the meat, continue to steam for a few minutes, and sprinkle some chopped green onions or coriander before eating. ”

Zhong Tianzheng said: "Five pork ribs (pork belly)." Peas, breadcrumbs, glutinous rice flour, eggs. Sichuan pepper powder, Jiang rice wine, soy sauce, fermented bean curd, ginger, white sugar, rapeseed oil, sweet noodle sauce, salt, green onions, starch broad beans. Slice the pork belly, add peppercorn noodles, mash juice, soy sauce, tofu milk, minced ginger, sugar, cooking wine, etc. and mix well, then add rice noodles and mix well, put the peas in the bowl and mix well with salt and rice noodles, also add to the bowl, steam soft in the basket, salt and pepper noodles are mixed into a pepper and salt dish for later use, turn the steamed steamed steamed pork in the plate, take out the meat slices, and then put the peas on the basket and distill, and then put the nut peas at the other end of the plate, and serve them on the table with the salt and pepper dish. The product has a frying process, you need to prepare vegetable oil, when frying, you should control the oil temperature, and it is better to fry the steamed meat until the skin is golden. ”

Zhong Tianzheng said: "Curry tamales, pork belly, carrots, ginger slices, chives, spicy peanuts. Seasoning: Steamed pork rice noodles Tablespoon, chunky curry. 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 viscous shape, put the pork belly slices into the curry sauce, grasp well, marinate for half an hour, wait for the time, peel and rub the carrots, take an empty plate, spread a layer of shredded carrots, wet the rice noodles, wrap the marinated meat slices with rice noodles, put them into the plate, boil the water in the pot, steam for a few minutes, and sprinkle with chopped peanuts and green onions after the pot. Curry cubes contain salt, so no more salt is added when marinating the meat The curry sauce should not be too viscous, otherwise it will be difficult to make the meat taste The shredded carrots on the mat can also be replaced with pumpkin, potatoes or taro according to personal preference 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, adjust 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. ”

Zhong Tianzheng said: "The rice noodles of steamed meat are very troublesome to make homemade, the supermarket can buy ready-made, wash the pork belly and cut it into slices, add cooking wine, put in the bean curd and grasp it evenly, mix the meat evenly with steamed meat rice noodles, marinate for 20 minutes, peel and slice the potatoes, take a bowl, put the meat in the bowl, stack the potato slices on the meat slices, add them in the steamer, wait for the water to open into the bowl, steam for a few minutes over medium heat, and take the middle and buckle it upside down in the plate after steaming. ”

Zhong Tianzheng said: "Pork belly pieces." Potatoes, whole steamed pork powder, cooking wine, light soy sauce, dark soy sauce, a little pepper, appropriate amount of broth, 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 to a slightly thicker level, it is easier to cut out beautiful meat slices) Cut the pork belly slices, add cooking wine, dark soy sauce, light soy sauce, a little pepper, mix well and marinate for an hour (the ratio of cooking wine, dark soy sauce, and light soy sauce is about the proportion of marinated meat slices plus steamed pork rice noodles, pour a large spoon of stock, mix well again, peel and wash the potatoes, cut thick slices, put steamer paper on the bottom of the steamer, spread a layer of potatoes first, and then put the steps Put the processed pork belly into the pot and steam, after the water boils, turn to medium-low heat for about a minute, and sprinkle with chopped green onions. I didn't mix the seasoning or rice noodles on the potato chips at the base, and when I ate them, they were light and had 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 should at least evenly coat each slice of meat 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: "Nine pork ribs (pork belly)." Rice, potatoes, watercress, rice noodles, vegetable leaves. Seasoning: soy sauce, rice wine, rice wine, fermented bean curd, peanut oil, minced ginger, peppercorn noodles, chopped green onion. ”

The system says: "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. Mix well and marinate for hours, stirring 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. Pork belly with skin, tablespoon cola can, half tablespoon braised soy sauce, star anise, bay leaves, ginger slices, small green onions, teaspoon salt, pork belly with skin cut into small cubes, put cold water into a pot, bring to a boil and cook until foam. Remove and rinse and drain. ”

The system said: "Put a little base oil in the pan, put the blanched pork belly in it and fry it until the oil comes out, and fry until the appearance is slightly golden." Add green onion and ginger slices, bay leaves, star anise and stir-fry until fragrant. Add the teriyaki soy sauce and stir-fry until browned. Pour in the cola and add salt. After the heat boils, turn to low heat", cover and simmer over low heat until soft and glutinous. Turn to high heat to reduce the juice and remove from the pot. The pork belly with skin is grilled in a can of Coke, the taste is slightly sweeter, and you can also increase or decrease the amount of Coke according to your preference. The pork belly is cut into about centimeters square, which is my preferred size. The size of the meat piece directly affects the time of roasting the meat, which is about a few minutes, and the softness is just right. Before the braised pork is cooked, the juice must be reduced on high heat, so that the soup is thickly wrapped on the surface of the meat pieces, the taste and taste will be better, and a little potato pieces are added to the roast meat when burning, and the final cooked potatoes will also be delicious. Pork belly, rock sugar (can be adjusted according to personal taste) Appropriate amount of cinnamon and bay leaves Salt Light soy sauce Dark soy sauce A small bowl of Shaoxing rice wine Ingredients Cut the pork belly into pieces with green onions, ginger and garlic, pot under cold water, blanch after boiling water, and remove after a few minutes. Put oil in the pot, bring and wait until the oil temperature is added, add rock sugar, and fry the rock sugar. Add the pork belly, fry the sugar color, add Shaoxing rice wine (rice wine is very important) and dark soy sauce after the oil is stirred out and change color, after the pork belly is fully colored, add green onions, ginger and garlic, spices, bay leaves and cinnamon, and pour warm water, the amount of water should exceed the pork belly (it must be warm water, cold water affects the taste). Simmer over high heat, then change to low heat and simmer for a few minutes (according to personal soft and hard requirements), then add a spoonful of light soy sauce and an appropriate amount of salt ten minutes before the pot (salt to prevent the meat from being too chai), and finally change to high heat to reduce the juice and put it on a plate. ”

Zhong Tianzheng said: "Ginger (5 slices) Grass fruit (1) Rock sugar (appropriate amount) Star anise (8 (small)) Salt (1 teaspoon), dark soy sauce (1/3 tablespoon) Light soy sauce (appropriate amount) Cooking wine (1 tablespoon) Monosodium glutamate (appropriate amount), cut the pork belly into mahjong-sized pieces, rinse well, put a tablespoon of cooking wine, and soak for one hour. Remove and drain. Put oil in a pan and stir-fry the meat pieces until they are slightly browned. Add dried chilies, grass fruits, star anise, ginger, and stir-fry until fragrant. Put two tablespoons of cooking wine, stir-fry a few times, then add dark soy sauce, light soy sauce, and stir-fry well. Add boiling water, submerge the meat, transfer to a casserole and simmer for two hours, add salt. Simmer until the pork belly is crispy, put rock sugar on high heat to reduce the juice, shake the pan, do not turn. It's good to put some MSG on the meat until the soup is evenly coated! Ginger (5 slices), dark soy sauce (1/3 tablespoons) Light soy sauce (appropriate amount), cooking wine (1 tablespoon) Sugar (appropriate amount), oyster sauce (appropriate amount), cut the pork belly into mahjong-sized pieces, rinse well, put in a pot with water, butter and ginger slices, medium heat. Wait for the foam to be paid, wash it with water, prepare the oil pot, add the ginger slices, stir-fry the meat pieces until it is slightly yellow, add sugar, put two tablespoons of cooking wine, fry a few times, and then put dark soy sauce, light soy sauce, oyster sauce) stir-fry well, put in boiling water, submerge the meat, transfer to the casserole and simmer for two hours, add salt. It is good until the soup is evenly coated on the meat. ”

The system said: "There is no need to put monosodium glutamate, rock sugar can also use white sugar, but the color is brighter with rock sugar), a handful of green onions (green onions and shallots can be), ginger slices, star anise, cinnamon or fragrant leaves, dark soy sauce tablespoon, cooking oil, salt (according to your own taste), cooking wine tablespoon, wash the pork belly, remove the residual pig hair from the pig skin, cut into small pieces that are square inside, do not blanch, so that the taste of the meat is more delicious Then prepare all the seasonings, clean wok, put a little cooking oil, you can moisten the pot, the oil does not need to be heated to put in the rock sugar, turn on the slight fire, the rock sugar is best to put the rock sugar, the large piece can be put in the microwave for half a minute, take it out and knock it lightly, if you are as lazy as I am, the rock sugar will be broken into small cubes, with the slow heating, gently knock the rock sugar with a spatula will be broken into small dices, and then turn on a small heat (I usually use medium heat, but it is not easy to control, novices still use low heat, although it is slower but it is safer and will not be paste), rock sugar will slowly change color, and wait until the sugar solution has a layer of foamWhen the foam begins to spread to both sides (don't wait until it is completely spread), pour in the pork belly and stir-fry over medium heat, coat the pork belly in syrup, add green onions and ginger slices, pour in dark soy sauce and stir-fry until fragrant. ”

The system said: "Pour in hot water just over the pork belly, then put in cooking wine, star anise, cinnamon or bay leaves, after boiling over high heat, pour into the soup pot or casserole, cover the pot lid (the closure of the lid should be good, and the ventilation hole is best plugged with paper balls, so that the aroma of the braised pork is stronger), simmer over low heat. If there is no time to simmer slowly, you can fry the pork belly well, put the material and hot water (with pressure cooker water only put on the meat / place and mix well) into the pressure cooker, use the electric pressure cooker stew meat stall or gas pressure cooker to simmer for a few minutes, stew after the automatic decompression and then open the lid, the stewed braised pork will have a lot of soup, if you do less, you can pour it all into the wok and turn on the high heat to receive the soup inside, the thick soup bibimbap is very delicious If the fire is boiled too much and the soup is too small, you need to add water when the soup is gone, so be sure to heat the water. ”

Zhong Tianzheng said: "If you do too much at a time, just take out the amount of the day and put it in the wok to collect the thick soup, and the remaining braised pork can be divided into several parts with the soup and put it in a fresh-keeping bag to freeze in the refrigerator, which can be used to stew potatoes, stew cabbage vermicelli, make braised pork curry rice, cook noodles and soup marinade, etc., all of which are very delicious." Boil the sugar, simmer the heat and time, and finally collect the juice. ”

Zhong Tianzheng said: "The system said: "Ginger slices, cooking wine, secret braised sauce, a bottle of chili sauce, red peppers, green garbage, coriander and garlic cloves, prepare all the ingredients." Pour a little oil into the wok and stir-fry the ginger slices, pour in the cut pork belly and stir-fry, the prepared red oil, add it continuously during the stir-fry process, stir-fry for 10 minutes, add cooking wine, add the braised sauce, add an appropriate amount of water to boil over high heat, and cook over low heat for 10 minutes. Finally, reduce the juice over high heat. Add the coriander, garlic cloves, chopped green peppers. Stir-fry for a few minutes. Half a broccoli, ginger slices, garlic cloves, green onion white pieces of pork belly after washing and cut into square pieces, garlic peel and cut thinly put the cut meat into a pot of cold water, continue to boil for minutes after boiling water on high heat, remove it, rinse off the foam on the surface of the meat with warm water, drain the water and pour oil into the pot, stir the star anise, cinnamon and dried chili peppers over low heat (about seconds), add green onion slices, ginger slices, garlic slices and continue to fry for a few minutes, then put in the pork belly, change to medium heat, stir-fry until the surface of the pork belly is slightly yellowed and put out, pour in oil (about) after the pot is hot ml), adjust to medium heat, immediately put in the sugar, slowly fry until the sugar dissolves and changes color to jujube red, the big bubble in the oil becomes a small bubble, when the small bubble is about to disappear, the sugar color is fried, immediately put the fried pork belly in, and quickly stir-fry so that the surface of the meat is coated with sugar color. Then, pour in the whole bottle of rice wine, put in the green onion and ginger slices, after the high heat boils, turn to low heat, cover the lid and stew for about an hour, pour water into the soup pot, after the fire boils, sprinkle a little salt and oil, pour in the broccoli, blanch for a second and then take out, cool the water to cool, drain the water, the meat stews to about an hour or so, open the lid, add salt, put in the rock sugar and stir well, turn into a high heat to dry the soup, and finally put the braised pork and broccoli on the plate can be pork belly, brown sugar, big ingredients, chicken essence, green onions, ginger, garlic. ”

Zhong Tianzheng said: "Put oil first, add brown sugar, boil until foaming, add meat and fry the oil, add cooking wine and other ingredients, stir-fry to bring out the fragrance." Add boiling water to a saucepan and simmer over high heat for - minutes. After the heat is high, change to low heat and simmer for 3 hours. Finally, reduce the juice on high heat, add monosodium glutamate out of the pot, and add salt to increase the umami. Cut the meat into mahjong-sized cubes, put it in a pot and cook for a few minutes, then remove the meat, rinse it with cold water and set aside. Wash the pan and put it on low heat, put a little base oil in the pan, then add brown sugar to the oil and stir quickly with a spoon. Wait until the sugar melts and turns red and bubbling, then put the water, stir well, and put the juice in a bowl for later use. Put oil in a pan and wait until the oil is hot, then pour in the meat pieces. At the same time, enlarge the green onion and ginger, stir and stir with the meat pieces. After a minute, dripping the juice into the pan in fractions to stain. When the pieces of meat turn golden brown, add water to cover the pieces. Then add an appropriate amount of refined salt and brown sugar, brown sugar should not be too much, a little sweet. Finally, add star anise, a piece of cinnamon, and cook over low heat. When the pieces of meat are soft, a plate of fragrant braised pork is ready. ”

Zhong Tianzheng said: "The meat needs pork belly." Two to three catties is preferred. Wash and cut into pieces, don't cut the meat too small.After cutting, soak in cold water and put half a glass of cooking wine. Soak for about 15 minutes. (This removes blood and smell). The water should be put away at one time, not boiled dry, we have to find a large pot, wash the meat again and put it in, the water is not meat, and it is more than two inches high. Light a high fire, put cooking wine in the water, and put vinegar (when stewing meat, add a little vinegar to make it easy to cook and rot, and add fragrance). Once the water is boiling, skim off the foam. Cook on high heat for about half an hour, switch to low heat, the size of the fire is subject to the water surface is not boiling, and simmer on low heat for 6 hours, until the meat can be gently poked through with chopsticks, change to an iron wok, and burn openly. Put dark soy sauce, in short, a thick soy sauce, northerners love to fry sugar, with medium heat, (you can put some dishes according to personal taste), add sugar after half an hour, about catties of meat - two sugars, according to personal taste, there is a difference in the taste of people in the north and south. Reduce the juice on high heat, and when it is almost done, remove from the pot. Can garnish with a little coriander leaves. After stir-frying the fried raw meat, there is bound to be a lot of fat that can be removed. ”

The system said: "First of all, the raw material of "braised pork" should be half lean and half fat, cut into a symmetrical shape, and the belly meat of the five-layer three-flower is steamed and then fried with rock sugar star anise cinnamon, and then put tempeh in the pot as a seasoning, and then fired with high-quality soy sauce and a small amount of sugar. The color is golden, because "Mao's braised pork" belongs to the characteristic Hunan cuisine, a little chili is added in the firing process, so the taste is sweet and salty, salty and spicy, sweet but not greasy. Pork belly with skin, tempeh, shallots, ginger, star anise, cinnamon, garlic, dried chili, broth, refined salt, monosodium glutamate, dark soy sauce, sugar, fermented bean curd, rock sugar, a little Shao wine. Add water to boil the pork belly and take it out, wash it, drain it, change it into a large piece of five inches square, put it in a bowl with star anise, cinnamon, ginger, and rock sugar to steam it for eight ripe years, and change the knife into centimeter-square pieces. Put the wok on the fire and heat it until it is 60% hot, put the meat in the pan and fry it over low heat until the fragrance turns brown, and remove the dry oil. ”

Heat the oil in the pot, add the tempeh, shallots, ginger, star anise, cinnamon, and dried chili peppers and stir-fry until fragrant, then put in the meat pieces, add the broth, add refined salt, monosodium glutamate, sugar color, dark soy sauce, and bean curd juice and simmer slowly over low heat for 1 hour. When the meat is crispy, simmer the garlic slightly, collect the juice and sprinkle a little green onion to get out of the pot. Small pieces of pork belly centimeter square. When the oil temperature in the pot is low, enlarge the ingredients (star anise) and cinnamon to fry until fragrant, then turn to high heat and put the meat, and fry until the meat turns white for another 5 minutes. Add dark soy sauce + salt + sugar (sugar can be fresh, a small amount is enough), stir-fry for a minute to color and taste. Add boiling water, as much as possible, in case you don't have enough to add, which will affect the final taste. If the meat is not over for a while, put a few slices of ginger and dates (if you don't have it), simmer for 20 minutes, and add some when the water is not enough. After a few minutes, open the lid and reduce the soup on high heat, so that the meat is wrapped in a beautiful color! The heat of the simmering meat should not be too large, and it is advisable to use the heat after the small one. Try not to put soy sauce as much as possible, and use sugar and dark soy sauce to develop the color. ”

Zhong Tianzheng said: "Pork belly with skin (pork), dried hawthorn slices, dark soy sauce, rock sugar. Wash the pork belly with skin and cut it into mahjong pieces; Rinse dry hawthorn slices with water. Fill a basin with cold water, add a tablespoon of cooking wine, add the pork belly pieces, and soak for 3 minutes. Put the soaked pork belly and dried hawthorn slices into a casserole and add enough water, at least two inches above the meat pieces. Bring to a boil over high heat for 15 minutes, using a spoon to remove the surface foam. Turn to low heat and bring to a slight boil, transfer to a wok (you don't need to put too much soup, just as high as the meat), pour in a tablespoon of dark soy sauce, and simmer for a few minutes on medium heat until the soup thickens. Add rock sugar, cook until the juice is thick, add a little salt to adjust the taste. Light sesame oil and remove from the pan. Wash the ribbed pork belly with skin and cut it into large pieces. After the wok is hot, pour in a little cooking oil, add star anise and peppercorns and stir-fry until fragrant. Then add the ginger slices and stir-fry the garlic cloves a few times. Add the meat pieces, pour in the rice wine, stir-fry for a while. Add dark soy sauce, salt, water, crushed rock sugar, bay leaves and cinnamon. Skim off the foam when the water is boiling. Cover the pot and simmer over low heat for two hours. Lift the lid and turn to medium heat to reduce the juice until the soup is thick, then turn off the heat. ”

Zhong Tianzheng said: "After washing the pork belly, cut it into mahjong pieces, boil water, put in the blanched pork belly, start another wok, heat the oil, add the green onions, ginger slices, garlic slices and fry until fragrant, put in the blanched meat, and stir until all the meat pieces turn golden brown (at this time, if there is too much oil in the pot, it is recommended to pour out some.) Add an appropriate amount of dark soy sauce, stir well, add boiling water until the meat is submerged, add an appropriate amount of cooking wine and rock sugar, and at the same time put in the packet wrapped in peppercorns, spices, cinnamon, and ginger slices, after boiling over high heat, turn to low heat and simmer. In the meantime, stir a few times to help all the pieces of meat absorb the flavor evenly. Simmer until the soup is almost gone, turn on the high heat to reduce the juice, put it on a plate, sprinkle with chopped green onion or coriander, ginger slices, cooking wine, secret braised sauce, and prepare all the ingredients. Pour a little oil into a wok and sauté the ginger slices until fragrant. Pour in the chopped pork belly and stir-fry. Stir-fry until the pork belly changes color and turns slightly yellow. Add cooking wine and stir-fry until fragrant. Add the secret braised sauce. Add an appropriate amount of water and bring to a boil over high heat, and simmer for 15 minutes. Finally, reduce the juice over high heat. Wash and cut the pork belly into pieces, peel and wash the potatoes, cut into small pieces, pot under cold water, add a spoonful of rice wine, a few peppercorns, blanch, heat the pan with cold oil, put the tomato sauce and fry the red oil, pour in the blanched pork belly, stir-fry over low heat until the pork belly is colored, add rice wine, salt, light soy sauce, dark soy sauce and rock sugar, transfer to the casserole, add boiling water, cover the pork belly, add green onions, ginger, spices (star anise, grass fruit, bay leaves and fennel seeds) Put it in the seasoning box, put it in the pot, boil over high heat, turn to low heat and cover the lid and simmer for about an hour, pour in the potatoes, burn until the potatoes are soft and rotten, and then turn to high heat to collect the juice, the potatoes should not be put early, otherwise the taste will be too soft pork belly, green and red peppers, green onions, ginger, garlic. Seasoning, sugar, vinegar, light soy sauce, broth concentrate, Sichuan pepper, sesame pepper, dried chili. Cut the pork belly into thin slices and cut the green and red peppers into pieces for later use. ”

The system said: "Sit in the pot and pour the oil, fry the pepper and sesame pepper until fragrant, add the pork belly and stir-fry, put in the dried chili pepper to continue to stir-fry, then add the green onion, ginger and garlic and stir-fry for a while, add salt, cooking wine, soy sauce, and broth essence to taste, put in the green and red peppers and stir-fry until cooked, add a little vinegar before the pot can be spicy and fragrant, and the taste is smooth and tender. Fresh meat, green peppers, and sharp peppers are on top. Chop chili, garlic, ginger, salt, chicken essence, soy sauce, cooking wine, vinegar, Liuyang tempeh. Slice the pepper (cut the pepper into a tube), slice or shred fresh meat, shred ginger, slice garlic, heat the oil, put in the shredded ginger and garlic slices, after the fragrance bursts, pour the shredded meat into the pot, add an appropriate amount of salt, stir-fry until nine ripe, serve, stir-fry the green pepper when there is less (adjust the time according to the size of the fire), add a little salt, add a spoonful of chopped pepper, and fry well. Pour the shredded meat into the pot, stir-fry, add an appropriate amount of vinegar, soy sauce, cooking wine, and tempeh, continue to stir-fry less, add an appropriate amount of chicken essence and stir-fry well, and then put it on a plate. Stir-fried pork is generally made of delicate pork, preferably "separating" pork belly, stir-fried with green pepper and tempeh, and fragrant oil residue is added in the middle. It is best to choose a thin-shaped, spicy green pepper for chili peppers, and spicy people can also add dried chili peppers or chopped chili peppers according to their personal preferences. The delicious stir-fried pork is tender, with the oily aroma of green peppers, lean meat and tempeh, but it is not greasy. To do a good job in this dish, the ingredients are the first, the heat is the second, and the taste of sour and spicy, fragrant and fresh, soft and tender is highlighted, and it is the home-cooked dish that can best see the level of Hunan cuisine. Appropriate amount of pork belly green and red pepper, appropriate amount of bean paste, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of oyster sauce, appropriate amount of salt, half an onion. Pork belly, onion, ginger, garlic, green and red peppers, slice the pork belly, cut other side dishes into sections for later use, pour an appropriate amount of oil into the pot, add ginger and garlic and a little onion and stir-fry until fragrant, pour in the pork belly and stir-fry the oil. ”

Zhong Tianzheng said: "Stir-fry until the meat changes color, and when you roll it up, you can put in a spoonful of bean paste, an appropriate amount of light soy sauce, oyster sauce, and salt." Stir-fry well. Add the green and red peppers and the remaining onions, and season with salt. After stir-frying until cooked, you can get out of the pot, and you don't need to put too much oil when frying the pork belly, because the pork belly itself will produce oil, and you can put the pork belly system and say: "Blanch the meat first and then cut it." Pork belly, chili pepper, red chili pepper, salt, chicken essence, ginger, garlic, tbsp light soy sauce, tsp dark soy sauce, oyster sauce, vegetable oil, sugar, tempeh. Marinade, oyster sauce, salt, dark soy sauce, vegetable oil. Seasoning, salt, light soy sauce, sugar, chicken essence, tempeh. Cut the pork belly into large slices with a knife and put the pork in a bowl and add the oyster sauce, salt, and dark soy sauce in the marinade. Grasp the marinade well with your hands and let it marinate for a few minutes Remove the stems of the peppers, cut them in the middle, and remove the pepper stamens and seeds. Cut the pepper into strips, and the same is true for the red pepper Zhong Tianzheng said: "Processing, cut into strips Finely chop the garlic and ginger, and wash the tempeh with water once and drain the water for later use." Heat a wok, add vegetable oil / tablespoons, put cold oil into the meat slices and stir-fry over low heat Stir-fry until the meat slices are oily, roll up slightly, remove the meat slices and set aside. Add the remaining oil in the pot, add the tempeh, ginger and minced garlic, and stir-fry over low heat until fragrant Add shredded green and red peppers, salt/tsp and stir-fry over medium heat until the shredded peppers are soft. Pour in the pre-fried meat slices, add light soy sauce, sugar, and chicken essence to taste, and then stir-fry for about a second to let the dish taste and then remove from the pan. Pork belly with skin, green and red peppers, tempeh, green onions, ginger and garlic, salt, soy sauce, sprinkling, chicken essence. Cut the pork belly into thin slices, add salt, sprinkle the ingredients, light soy sauce, yard flavor, and cut the green and red peppers into pieces with an oblique knife. Do not put oil in the pot, put in the green and red peppers, add a little salt and simmer the tiger skin. Moisten with a little oil and remove from the pan. Put a little oil in the pan and heat it, add the pork belly to remove the fat until it curls. Add tempeh, green onions, ginger and garlic to stir-fry until fragrant, add green peppers and stir well. Add the ingredients, salt, soy sauce, chicken essence to taste, sprinkle garlic and green onion and remove from the pot. ”