One egg, dried fungus soaked for later use, leek and pork washed for later use, flour and onion ginger washed for later use. Dice pork, chop leek with a knife, dice auricularia, dice onion and ginger, prepare flour into bumps for use, and break eggs for use. Cool the pan and oil it. Stir-fry diced pork in hot oil. Stir-fry the diced meat until it changes color. Saute onions and ginger. Stir-fry onion and ginger, then add a little spice. Add some water to cover the pot. After the water boils, add acne and stir while putting it. After the pot is boiled, add the diced fungus. When the pot boils, beat the eggs into the pot. Heat to the pan switch and add appropriate amount of salt. Pour the chopped leeks into the pot and stir well. Drop a proper amount of sesame oil before cooking. Delicious, eat.

2, home-cooked lotus root ribs soup

Prepare ribs, wash and drain the blood for later use. Prepare lotus root. Peel the lotus root, wash it, and cut it into hob blocks; Slice ginger, add salt to lotus root, winnow and marinate for half an hour. The oil in the pot is hot and the ginger slices are fragrant. Add the ribs and stir fry. Stir-fry until there is no blood. Add appropriate amount of cold water and bring to a boil. Move into a pressure cooker, bring to a boil, and add lotus roots; Cover the button, press for 30 minutes, add salt and pepper to the stewed lotus root ribs soup, and serve.

3. Home-cooked chicken soup

Prepare half a chicken, medlar and ginger. Wash Lycium barbarum and cut ginger into sections for later use. Soak the mushrooms until they are soft and serve. Add water to the chicken and prepare to blanch it again. Take it out for later use. Add water to the pot and add chicken, medlar, ginger and mushrooms. Cook for about 40 minutes, and the chicken will be soft. Season with salt before cooking.