Ingredients: 50 grams of Lycium barbarum, 400 grams of pork liver, 2 pieces of ginger, a little salt.
Wash Lycium barbarum with clear water. Wash pork liver and ginger with clear water respectively. Slice pork liver, peel ginger and cut into 2 pieces. First, add a proper amount of water to Lycium barbarum and ginger, and simmer for about 30 minutes. Turn to medium heat for about 45 minutes, then add pork liver. Pork liver is ripe, season with salt.
2. Fried beef with garlic moss
Ingredients: half a catty of fresh beef, half a catty of garlic moss, about 4g of salt, 3 tablespoons of soy sauce/kloc-0, oil, and 0/0 capsules of pepper.
Practice: after fresh beef is washed, put it in clear water and cook it 15~20 minutes. Cool the cooked beef, slice it, break the garlic moss into 5 cm long pieces and wash it. After the pan is cleaned, pour in the oil, stir-fry the peppers in the pan until fragrant, and then stir-fry the beef over low heat. Stir-fry beef until both sides slightly change color, add light soy sauce and stir-fry quickly, then add garlic moss and stir-fry for about 30 seconds, add salt and stir-fry evenly, and then take out the pan.
3. Steamed eggplant with fish flavor
Ingredients: 400g eggplant, 4 garlic cloves, chopped green onion, Pixian bean paste 15g, 5ml soy sauce, balsamic vinegar 10ml, sugar 10g, 5ml ginger juice, sesame oil, olive oil, coriander and starch.
Practice: Wash eggplant and cut into pieces, and steam in a steamer for about 10 minute. Prepare a small bowl, add soy sauce, balsamic vinegar, sugar, ginger juice and starch, and stir well to make fish-flavored juice. Chop onion into chopped green onion and garlic cloves to prepare Pixian bean paste. Take out the steamed eggplant and let it cool. Tear into tomato strips by hand and drain slightly for later use. Put the torn tomato strips into a dish and decorate with coriander. Pour sesame oil and olive oil into the wok, add bean paste and stir-fry until fragrant. Add minced garlic and chopped green onion and stir-fry until fragrant. Add the prepared fish sauce. Stir with low heat until it thickens and becomes fragrant. Turn off the heating. Pour the fish sauce on the eggplant and add the coriander.