Ingredients for making braised burdock: Main ingredients: 1 burdock (40 cm) and a little white sesame. White vinegar water: 3 tablespoons of white vinegar, 3 cups of boiling water. Marinade: 4 tablespoons soy sauce, 1.5 tablespoons fructose, 1 cup boiling water (230cc). How to make braised burdock: 1. Wash the burdock and lightly brush the skin with a vegetable cloth. 2. Cut into sections and then cut into thick strips. 3. Put the burdock into the white vinegar water, soak it for 20 minutes, remove it from the vinegar water and put it into the marinade. 4. When the marinade comes to a boil, turn down the heat and cook until a little soup remains, then turn off the heat. 5. It can be stored in the refrigerator and sprinkled with white sesame seeds when eating. Cooking Tip: White vinegar and water can prevent burdock shreds from oxidizing and turning black. The outer skin of burdock is highly nutritious and does not need to be peeled. Just prepare a clean melon cloth and brush it clean. Cold burdock: Wash burdock root, scrape off the skin, blanch in boiling water, soak in cold water, drain and cut into shreds or slices, add salt, vinegar, sugar, and sesame oil and serve cold. Its texture is crisp and tender, fresh and delicious, and it has the functions of clearing away heat, detoxifying, and lowering blood pressure. Stir-fried shredded pork with burdock. Wash the burdock root, scrape off the skin, cut into shreds, soak in salt water, drain and set aside. Wash and shred the pork, marinate it with light soy sauce, cornstarch and egg white for 5 minutes, add oil and set aside. Stir-fry the minced ginger and chopped green onion in an oil pan until fragrant, add the shredded burdock and stir-fry evenly, add salt and sugar, stir-fry for a while, add the shredded pork, add cooking wine, pour sesame oil later, and take it out of the pan. The burdock is tender and tastes salty. It has the effects of strengthening the spleen and stomach, and replenishing the middle and replenishing qi. Burdock Stew: Wash the burdock root, peel it, cut into pieces, soak in cold water and drain. Wash the pork belly, cut into cubes, and drain. Sauté ginger slices and scallions in an oil pan until fragrant, add meat cubes, add light soy sauce, cooking wine, and sugar and stir-fry until browned. Add burdock, add appropriate amount of water, bring to a boil over high heat, then simmer over low heat until cooked. The pork is well cooked, red in color, and the burdock is slightly crispy. It has the functions of nourishing yin and moisturizing dryness, warming and replenishing qi, dispelling wind and reducing swelling. Burdock Chicken Soup: Peel the burdock root, wash and cut into pieces, soak in cold water and drain. Clean the chicken, cut it into pieces, add an appropriate amount of water, and cook it with the burdock. Add ginger, green onions, aniseed, and peppercorns. Bring to a boil over high heat, then reduce to a simmer until cooked. Add salt, sprinkle with pepper, and drizzle with sesame oil. The soup is thick white in color, pure in flavor, the chicken cake is rotten, and the burdock is tender. It has the effects of replenishing deficiency, warming the body and replenishing qi, and strengthening the body. Burdock porridge: Wash the burdock roots, peel and shred them; wash the rice, add appropriate amount of water to cook the porridge, and add salt, pepper, and sesame oil. It has the effects of clearing the lungs, clearing away heat, and relieving sore throat. Secondly, the ingredients used in "Stewed Pork Ribs with Yam and Burdock" include yam, burdock, and prime ribs. First, wash the burdock and peel off the skin, then flatten it with a knife, cut it into small pieces of about one centimeter, and then soak it in water for about three minutes. Dish it out after ten minutes, then add yam, pork ribs and other ingredients and stew together. The soup has a special aroma of burdock, which is warm and delicious. Straw mushroom and burdock duck soup Ingredients: 2 duck legs, 100g straw mushroom, one burdock (about 100g) Seasoning: 1 tablespoon oil (about 15ml), 1 piece of ginger (about 15g), 3 green onions, 4 peppercorns, salt 1 teaspoon, fresh chicken powder 1 teaspoon, method: 1. Wash the duck legs and cut them into pieces, blanch them in boiling water, take them out and set aside. 2. Wash the straw mushrooms and cut them in half. Wash and peel the burdock. Cut into pieces and soak in salt water. 3. Heat 50% oil in a pot, add ginger slices and scallions, stir fry until fragrant, then add flat duck legs and stir-fry for 1 minute, add burdock, pour in appropriate amount of water, and bring to a boil over high heat. 4. Use a spoon to remove the oil and foam on the soup, add Sichuan peppercorns, and simmer over low heat for about 40 minutes. If the duck meat is easily pierced with chopsticks, it means the duck meat is crispy. 5. Add the straw mushrooms and continue to stew for 10 minutes. Add salt and fresh chicken powder, and sprinkle with pepper. Tips: 1. Burdock is easily oxidized when exposed to air. Prepare a bowl of salt water before peeling, and soak it in salt water immediately after processing. 2. Straw mushrooms can be changed to other mushrooms, such as fresh shiitake mushrooms, shimeji mushrooms, etc. 3. Some duck legs have a lot of fat in them, so they need to be fried; pour in water and wait for the soup to boil to remove the oil and foam on them. The soup will be more refreshing. 4. Sichuan peppercorns have the effect of removing the fishy smell, so a small amount of Sichuan peppercorns are added here to remove the fishy smell of the duck. Do not add too much, 4 pills are enough. Put it in rice water and scrub it for a while