Materials:

A piece of wax gourd

Proper amount of yuba (soaked in advance)

A short carrot

Appropriate amount of onion, ginger and garlic

Appropriate amount of dried pepper

An octagon

A proper amount of minced meat

Oil, cooking wine, salt, starch, soy sauce, oyster sauce, sugar.

Seeds of wax gourd are removed, peeled, washed and cut into pieces.

Marinate minced meat with cooking wine, soy sauce, starch and a little oil 10 minute.

Cut other side dishes

Heat oil in a pan, add garlic, ginger slices, pepper, star anise and onion, and stir-fry until fragrant.

Add minced meat and stir-fry to change color.

Add carrot slices and wax gourd and stir fry.

Add cooking wine, soy sauce, salt and sugar and continue to stir fry.

Add the yuba section and stir fry.

Add a small bowl of water and stew.

After boiling, add oyster sauce and simmer until the soup is concentrated.

Stewed mushrooms with braised chicken

Raw materials:

600 grams of northeast pheasant, 300 grams of hazel mushroom in Changbai Mountain and 300 grams of wide vermicelli.

Seasoning:

5g of onion ginger, 3g of star anise and cinnamon, 2g of northeast dried pepper, 30g of salad oil, 0/kg of chicken soup, 0/5g of soy sauce, 5g of salt, monosodium glutamate and chicken powder, and 0/0g of cooking wine.

Making:

1, breaking wide vermicelli into 10 cm segments, and soaking in warm water at 50℃ for 30 minutes until soft; Soak the hazel mushroom in clear water for 30 minutes until it becomes soft, and rinse the precipitate for later use.

2. Slaughter the pheasant, blanch it with hot water, then cook it from the abdomen, take out the viscera pieces weighing about 10g, wash them, blanch them with cold water for 2 minutes (blanch while removing foam), and take them out for later use.

3. Add salad oil into the pot, add star anise, cinnamon, onion, ginger and dried Chili when it is 70% hot, add chicken pieces and stir fry for 1 min, then cook the cooking wine to make it fragrant, add soy sauce, chicken soup, hazelnut mushrooms and vermicelli, cover, add salt and chicken stew for 40 minutes.