1 is the pork stuffing with leek, which is also my favorite stuffing. It's even better with salted peanut soup. The raw materials are leek, soaked vermicelli and soaked fungus pork belly. The method of cutting pork belly with soy sauce, salt and spiced powder is to cut it into dices, add soy sauce, salt and onion, add spiced powder and marinate for 30 minutes.

The second kind is fennel fried buns. The raw materials to be used are fresh fennel seedlings, pork belly stuffing, pepper water, soy sauce, white sugar, oyster sauce, cooking wine, scallion oil and pepper. If we do this, we will soak fennel seedlings in salt water for 30 minutes, then roughly cut them, add seasoning to pork belly, and finally add pepper water, stir them up and down, and then marinate them for 30 minutes. The ratio of fennel seedlings to meat is 1.

The third kind of mushroom fresh meat stuffing. Raw materials include pork belly, stuffing, incense pot, minced onion and ginger, spiced powder, fresh oyster sauce, pepper, coriander, onion oil, garlic and so on. We marinate pork belly with seasoning for 30 minutes, wash the mushrooms, blanch them and cut them into fine powder, then add coriander powder, garlic paste, prepared meat stuffing and onion salt seasoning and stir well.

The fourth kind of bean curd vermicelli stuffing is made of old bean curd, a vermicelli, coriander, salt and pepper and oyster sauce. We diced tofu, fried it in a pot until golden on both sides, then let it cool. Soak the vermicelli in cold water in advance and cut it into fine powder. Cut the coriander into fine powder. After cooling, add the vermicelli coriander powder into the tofu. The oyster sauce is fresh in salt, and add some soy sauce to stir evenly.