Duck soup with mushrooms

Functions of nutrients: containing protein, soothing the liver, invigorating the stomach and promoting digestion, and improving immunity.

Food: Duck feet, duck collarbone, Pleurotus ostreatus, fungi, fish sauce, white pepper, chicken powder, vegetable oil.

Operation process:

1. Wash the collarbone and feet of ducks;

2. Put it into a boiling pot, add appropriate amount of cold water, cover the pot, and cook over high fire for 10 minute;

3. Pour the whole pot of ingredients into the rice cooker, cover the pot and stew for 2 hours.

4. Soak fungi and Pleurotus geesteranus in cold water for 30 minutes and then wash them;

5. Pour the stewed duck soup into a hot pot, add auricularia and Pleurotus ostreatus, cover the pot, and cook for 10 minute;

6. Add appropriate chicken powder and fish sauce, stir well, turn off the fire, and then sprinkle with appropriate white pepper.

Chicken breast preserved egg lean porridge

Functions of nutrients: nourishing blood, moistening five internal organs, strengthening spleen, stimulating appetite, promoting fluid production and quenching thirst.

Food: 200 grams of chicken breast, 2 preserved eggs, 200-300 grams of stem rice, ginger, onion, salt and other seasonings.

Operation process:

1, chicken breast cut into small pieces, boiled in water to make slurry;

2. Boil the pulp juice and stem rice in a pot;

3. When the porridge is about to be cooked, add the cut preserved eggs and cooked chicken breast, and add the appropriate seasoning.

braised pork ribs

Food: pork belly, oil, salt, ginger, rice wine, garlic, old rock sugar, soy sauce, soy sauce.

1. Pork belly cut into mahjong-sized pieces, sliced ginger and minced garlic;

2. Put the ginger slices into the pot, add appropriate amount of water, and boil over high fire;

3. Blanch the raw pork in the pot for one minute, then pick it up and clean it;

4. Pour out the water in the pot, heat the pot on fire, don't add some oil, put the raw pork in and slowly fry until both sides are light yellow and slightly oily;

5. Take out the raw pork, add cooking oil, stir-fry ginger slices and garlic with low fire, add old rock sugar, and gradually cook until the old rock sugar melts;

6. Add raw pork and soy sauce to fry and color;

7. Pour the rice wine into the water without stewing the ribs, and bring it to a boil;

8. Turn the stone pot to stew for 2 hours, then pour it into the wok, add salt, put a little soy sauce, and collect the juice over high fire so that each braised pork rib can be evenly covered with juice.