Raw materials:

200 grams of fresh pork liver, 2 inches of onion, 2 cloves of garlic and a little ginger.

Seasoning:

1 tbsp starch, 2 tbsp white wine, 10ml premium June fresh soy sauce, a little sugar, and a proper amount of sesame oil.

Exercise:

1. Slice pork liver, add 1 tbsp white wine, starch and a little shredded ginger, mix well and marinate for a while.

2. Add water to the pot, add a little ginger slices, 1 tablespoons of white wine and 2 tablespoons of peanut oil, and bring to a boil.

3. Put the pork liver into the boiling water bit by bit and keep it on the fire. Boil the black foam first until the white and delicate foam is scattered and exposed to clear water.

4. Rinse the pork liver with cold boiled water after taking it out of the pot.

5. Cut the onion into inches, first add 1 teaspoon peanut oil, add pork liver, add sugar, soy sauce and sesame oil and stir well.

Boiled lettuce

Raw materials:

300g of lettuce, 8ml of super June fresh soy sauce, shredded onion10g, shredded ginger10g.

Seasoning:

5ml of cooking wine, 3ml of vinegar, 3g of sugar and 2g of salt.

Exercise:

1. Wash lettuce, break it piece by piece, put it in salted boiled water, take it out and let it cool.

2. Onions and shredded ginger are evenly spread on lettuce.

3. Mix June fresh super soy sauce, cooking wine, vinegar and sugar to make sauce.

4. Heat the oil in the pot, pour in the prepared sauce, boil it and pour it on the lettuce.

Braised Flammulina velutipes

Raw materials:

Flammulina velutipes 300g, chopped green onion, small red pepper.

Seasoning:

June fresh super soy sauce 15ml, sugar 1 spoon.

Exercise:

1. Onion is cut into chopped green onion, and small red pepper is cut into pepper rings.

2. Cut the root of Flammulina velutipes and wash it. Boil the water in the pot and turn off the heat. Blanch Flammulina velutipes for one minute, remove and drain.

3. Pour June fresh super soy sauce into a bowl, add a little sugar and mix well.

4. comb the drained Flammulina velutipes neatly in a bowl and sprinkle with chopped green onion.

5. Heat the pot, pour in two spoonfuls of cooking oil, and the oil temperature will rise to 80% heat. Turn the heat down and the Chili ring will burst. Take out the Chili rings and put them in the bowl of Flammulina velutipes.

6. Turn the fire to make the oil temperature in the pot rise to smoke, turn off the fire, quickly pour it on the Flammulina velutipes, stimulate the fragrance of chopped green onion, and mix well when eating.

Boiled squid

Raw materials:

500g fresh squid, onion, ginger and garlic, coriander and green pepper.

Seasoning:

Appropriate amount of cooking wine, salt, oyster sauce 1 spoon, June fresh super soy sauce 10ml, a little sugar, rice vinegar 1 spoon, a little sesame oil and a little Chili oil.

Exercise:

1. Wash the fresh squid and cut it into three-finger-wide squid slices.

2. Drain the water in the pot, add ginger slices, cooking wine and salt after the water boils, then pour in the cut squid, cook for 3-4 minutes at most, and scoop up the ice water.

3. Shred green and red peppers and put them on the surface of squid, and pour soy sauce into the hot oil in the pot.

4. Dip preparation: Chop all coriander, onion and garlic, and mix in oil consumption, soy sauce, sugar, rice vinegar, sesame oil and Chili oil.