Old tradition

Step 1: Cut the pork belly into small pieces, pour it into a cold water pot, boil it to make white foam, and drain the pork belly. Peel potatoes, wash and slice, peel shallots and slice ginger.

Step 2: Take out the pan, boil the oil, then add white sugar or old rock sugar and stir-fry until the color is brown, pour pork belly, stir-fry evenly and color, pour in a proper amount of cold water again, and pour in a proper amount of rice wine, soy sauce, soy sauce and edible salt and stir-fry.

Step 3: Sprinkle the winter buds, ginger slices, pepper, star anise and cinnamon, stir, boil, change to slow fire, cook for 40 minutes, pour in potatoes, cook for 15-20 minutes, and finally collect the juice to eat.

Jade eggplant pot

Step 1: Wash and cut the long eggplant with tap water, peel and chop the shallots, peel and chop the ginger, peel and chop the garlic, wash and cut the millet, and cut the raw pork into meat foam.

Step 2: Take a small plate, pour in a proper amount of soy sauce, soy sauce, rice vinegar, oil consumption, white sugar, tapioca starch, edible salt and cold water, and mix well to make fish juice.

Step 3: put the long eggplant on the plate, sprinkle a little cassava starch and catch it evenly. Pour a little more cooking oil into the pot, and pour the long eggplant into the slow fire to fry until it is brown. Take it out to control oil and replenish water.

Step 4: Heat the oil in another pot, put it in the oil, then add chopped green onion, ginger foam, garlic paste and millet to stir fry until the color fades, and add a little bean paste to stir fry until the flavor of Chili oil becomes fragrant.

Step 5: Then pour in the eggplant and stir well. Finally, pour in a little stirred fish juice and cook for 2-3 minutes. When the eggplant grows to taste and the soup base is getting thicker, it can be served.

Fried tofu

Step 1: Slice the bought tofu, neither too thick nor too thin, and sprinkle a little cassava starch on both sides of the tofu for later use. Selecting, cleaning and chopping Lai Xiang, peeling and chopping onion.

Step 2: Take a small plate, pour in a proper amount of soy sauce, oil consumption, garlic hot sauce, sugar and edible salt and mix well. Boil the oil in the pot, add the tofu slices after the oil is boiled, and fry until both sides are brown.

Step 3: Brush the stirred seasoning juice on one side of the tofu, and pour the rest into the pot to release the fragrance. After the tofu is tasty, sprinkle with chopped green onion and celery and serve.