Stewed coccyx with dried tangerine peel and carambola

This dish has the natural effects of beautifying skin, relieving cough and resolving phlegm.

material

Dried tangerine peel 2 yuan, fresh carambola 1 piece, pig tail 1 piece (cut into pieces), water 10 glass of water, rice wine 1 cup, a little salt, crystal sugar 1 teaspoon.

working methods

(1) First scald the coccyx with hot water to remove blood, and then wash it with clear water for later use.

(2) Wash the four corners of the carambola, cut off the head and tail, and cut into star-shaped thick slices with a thickness of about 0.5 cm.

(3) add water to the coccyx and cook for 20 minutes. After adding dried tangerine peel, cook over medium heat 10 minute. At this time, add carambola slices and rice wine and continue stewing for about 20 minutes. Finally, add seasoning to taste according to personal preference (no need to add salt) and serve.

Carambola pineapple jam

material

200g carambola, 400g pineapple, maltose 1 50g, fine sugar100g, lemon1piece.

working methods

1. Wash the lemon and squeeze out the juice for later use.

2. Wash the carambola, remove the core, seeds and hard edges, and then cut into cubes; Peel and core the pineapple and cut it into dices.

3. Put all the diced fruits into an acid-proof pot, add lemon juice and bring to a boil over medium heat.

4. Turn to low heat and add maltose to continue cooking. When cooking, be sure to keep stirring with a wooden shovel.

5. After maltose is completely dissolved, you can add fine sugar and continue to cook until the sauce is thick.