1. Pork belly mushroom soup. Pork belly and mushroom half a catty lean meat 100 g pepper 3 g chopped green onion, garlic, a little green pepper. Very fresh mushrooms, washed and shredded. Cut the thin green pepper into sections for later use, put oil in a hot pot, fry the mushroom slices until soft, add water to boil, add the thin green pepper and cook for 3 minutes, sprinkle with chopped green onion and salt and pepper.

2. Stir-fried pork belly mushrooms and broccoli with black pepper. Pork belly and mushrooms 3 two broccoli, half garlic, 2 cloves oyster sauce, 2 tablespoons steamed fish and soy sauce 1 tablespoon sugar, half a tablespoon salt, a little black pepper. Wash and tear pork tripe mushrooms into wide strips, break broccoli into buds, wash and smash garlic. Boil the wok with water, add a pinch of salt and a few drops of cooking oil, add broccoli, blanch 1-2 minutes (like crispy short time, like soft long time), then add mushrooms, cook for another half minute, and then take them out and drain them together. Put the oil in the wok (normal amount of cooking), stir-fry the minced garlic over medium heat, then add the cooked broccoli and tripe mushrooms, add half a spoonful of white sugar, 2 tablespoons of oyster sauce, 1 spoonful of steamed fish black soybean oil and 2 tablespoons of water, stir well, add a little chopped black pepper (about half of the amount of white sugar), and stir-fry according to taste.