Make a marinade with salt, Sichuan peppercorn powder, five-spice powder, garlic slices, and a little Shaoxing wine. Coat the meat strips inside and out with the marinade and let them marinate for a while to ensure they are well-seasoned.

Take out the marinated pork belly, then mix salt, sugar, and soy sauce to make a sauce, and evenly coat the pork belly with the sauce. Fry it in oil for the first time to set its shape, then coat it with a layer of peach blossom mica honey, and fry it again.

"Sizzle—"

The oil made a beautiful sound when it came into contact with the hot oil, and a fragrant aroma followed. The two people sitting outside were so captivated by the aroma that they almost couldn't stay still.

Knowing she had a big appetite, Xu Milu quickly started another pot to make lard-mixed rice noodles and shredded pork rolls with sweet bean sauce.

The essence of lard-mixed rice noodles lies in that spoonful of tender, white lard—this soul, and the finishing touch.

The solidified lard in the earthenware jar resembled fine mutton fat jade. Scooping a spoonful into the pot, the lard slowly melted as the temperature rose.

Wash and slice the mandolin peppers and garlic into rings and slices. Chop the cilantro. After the oil has cooled slightly, add the pepper rings and garlic slices and fry them thoroughly until fragrant and golden brown. Add a little cold water, salt, soy sauce, and sugar to taste. Add the cooked rice noodles and stir-fry together. Serve on a plate and sprinkle with chopped cilantro. This makes a sinful bowl of pork lard mixed rice noodles.

Making shredded pork rolls with sweet bean sauce is also simple. Scald flour with boiling water and knead it into dough. Tear the dough into equal-sized pieces, brush a layer of oil in the pan, pat the dough on top, stretch it, and the thin dough will stick to the pan and quickly set. Lift the spatula, and you have a cooked pancake.

Wash and shred the scallions, then marinate the shredded pork with soy sauce and cooking wine. Heat oil in a pan, add the marinated pork and stir-fry until it changes color. Then add soybean paste, salt, and sugar and stir-fry until the dark red sauce evenly coats each shred of pork.

After the shredded pork with sweet bean sauce is cooked, cut cucumber and scallion into strips. Roll the cucumber strips and shredded pork with sweet bean sauce together in the dough, roll it into a long cylinder, and then cut it open. The red and green colors are quite attractive.