Tangerine peel and snow pear bone soup

Food: 1 pork bone, 2 pears, 1 carrot, 1 piece of poria, ginger, 1 red date, salt, rice wine Method 1, pork Clean the bones, chop them into pieces, put them in hot water, add a little steamed fish soy sauce, blanch them for 1 minute, and remove the white foam. 2. Clean, peel and cut the pears into small pieces. 3. Scrape off the flesh of the Poria cocos and cut into shreds. Clean the ginger, peel it and flatten it. 4. Bring an appropriate amount of stone pot to a boil, add pork bones, pears, red dates, poria, and ginger, and cook over medium heat for about 1 hour. 5. Just add salt for seasoning before taking it. 6. This soup has a light fruity aroma and has the effect of moistening the lungs and relieving coughs. Beer-flavored pork

Ingredients: 500 grams of pork belly; 1/2 tablespoon of light soy sauce, rock sugar, 1 small handful of green onions, 1 section of star anise, 1 peppercorn, 1 teaspoon of cinnamon, 1 section of beer, 1 can of fermented bean curd juice 2 tablespoons of galangal and 2 slices of cooking oil are appropriate; Method 1. Wash and drain the fragrant pork, cut into pieces of about 3 cm, add cold water to a pot and cook until the water boils; 2. Pick up the fragrant pork and rinse the white foam; 3 .Add a small amount of cooking oil to the bottom pot and stir-fry the fragrant pork; 4. Stir dry the water and add the fermented bean curd; 5. Stir-fry the fermented bean curd until fragrant, add an amount of beer that does not cover the braised pork, and add the seasoning packet; 6. Press For texture, add an appropriate amount of light soy sauce and rock sugar, bring to a boil and cook over low heat until the meat becomes crispy. The spicy and sour taste is appetizing and the aroma is alluring. It's an absolute disaster for the rice, and not a drop of the soup is left behind. Corn pancakes

Food: 1 cup of corn flour, 2 eggs, 1.25 tsp of sugar, 160mL of milk. Method: 1. Beat the eggs, add sugar and stir, mix with corn flour, add milk to make a thin paste. 2. Bring the pan to a boil, reduce the heat to a simmer, add a small amount of oil and use a frying spoon to cut it, scoop a large spoonful of corn paste into the center of the pan, shake the pot gently to make the corn paste spread out into a pancake shape, and cook both sides. That's it. Tips: 1. Corn flour can be used in any size, and milk can also be changed into cold water. 2. When making cakes, always add a small amount of oil to the pan to prevent the cornmeal cake from sticking to the bottom.