Sliced pork slices with black fungus

I wonder if it is considered a hometown dish? This is a common practice in our family, but I don't seem to have seen it in food forums. <br /><br />I bought this fresh pork hind leg meat after work. I originally wanted to make a fish-flavored shredded pork, but I didn't buy shredded bamboo shoots. Later, I wanted to use water bamboo instead. However, the vegetable seller said that the water bamboo this season is frozen. It's not in greenhouses. It's not good, so I gave up, and then suddenly thought of this dish. However, I only saw my mother-in-law cook it once, but I had never made it before. Anyway, try it. It looks very simple. <br /><br />The family was waiting to eat and had no time to take serious photos, so I took two random photos

stir-fried pork slices with cold potatoes

This cold potato is called sweet potato in Hubei. <br />The most common way to eat cold potatoes is to eat them raw. They are crispy, sweet and crispy. If you add slices of meat and fry them well, it will be another delicacy. <br />If you want to eat it, come and try it!

taro stew

Taro has a high nutritional value. The starch content in the tubers reaches 70%. It can be used as both food and vegetables. It is a tonic for all ages and young. It is a treasure of vegetarian food in autumn. There are many ways to eat taro, including boiling, steaming, simmering, roasting, frying, or stewing. The most common method in my family is to steam taro and dip it in sugar. Make a taro stew today. In the past, refined pork belly was used for stewing meat, but the children were still idle and fat. Today, they used the hind leg meat and added fermented bean curd to make the color redder and brighter.

roasted pork with fermented bean curd

My family is all meat eaters and don't eat much. I need some meat every day. Yesterday, I was shouting about feeding rabbits, but today, I should hurry up and replenish them. Hahaha…<br />The taste of fermented bean curd meat belongs to the home-cooked flavor, and the method belongs to the cooking category. The fermented bean curd meat is also called cherry meat, and its color is very beautiful. I personally think that when making fermented beancurd, choose the pork back tip meat. The back tip meat is relatively thin and has a good taste. It's also good to use pork belly if you like to eat fatter ones.