Food: fresh pork, egg white, black fungus, broccoli heart, seasonings: green onions, salt, chicken broth, ginger, rice wine, water starch, method: 1, raw pork choose fat three lean seven, the meat chopped meat foam, put in a bowl with the right amount of green onions, ginger water, stirring after the smooth side stirred to the potent, and then put the egg white, green onions, ginger foam, salt, rice wine, water starch, and vigorously stirred to the meat pink white, sticky! Expanded, 2, black fungus cleaning, larger torn, broccoli cleaning from which cut in two, 3, pot of cold water, boiling six hot when the fried pork puree, hand squeezed into meatballs, put into the pot of water into the boil, boil link, the water can not be boiled, boil to the meatballs floated up rotten, skimming with a funnel clean white foam, into the black fungus, broccoli, into the salt, rice wine, chicken broth, boil after the Sheng! out, the sauce is clear flavor, meatballs transparent sense of smooth, fragrant and delicious non-greasy tips: 1, the meat is not put in the water, the first onion, ginger first soak into the onion-ginger water, and then sub-stirred on the force, 2, boil the balls of water to be sure not to boil, all the good to use the water under the slightly boiling, the meatballs soaked steam suddenly start the pot, 3, to the sauce seasoning, the salt should be a little light.

food: free-range chicken a catty, chestnuts 300 grams, ginger, amount, salt method: 1, chestnuts shelling, soak in boiling water for 5min, peeling reserved; 2, chicken breast chopped pieces, soak in clear small water for 30 minutes, washed two times with water; 3, cool pot, no need to add a bit of oil, under the black pepper chicken pieces of text fire pot out of vegetable fats, and then add boiling water, put in the ginger and chestnuts, boiled, then turn least fire to maintain a slight rolling boil for an hour; 4, halfway to skim off the floating oil and residue 5, 6 times, and then pour salt seasoning before eating!

food: beef and lamb, chili peppers, scallions, garlic cloves, ginger, soy sauce, water starch, rice wine, salt, flavor black bean sauce method 1, beef cut into strips, put sugar, a small amount of water starch, soy sauce, rice wine, a tablespoon of cold water and tossed, marinate for a while 2, sauce: part of the scallion ginger and green onion, flavor black bean sauce, salt, water starch (not too much, with the effectiveness of thickening thin gravy), rice wine, soy sauce 3, chili peppers, garlic cloves, ginger and green onions, flavor black bean sauce, salt, water starch (don't overdo it, has the effect of thickening thin gravy), rice wine, soy sauce, rice wine, soy sauce. Soy sauce, soy sauce 3, chili peppers cut off the tip, and then cut open, remove the seeds, do all the chili pepper cleaning and filtering water 4, marinated beef and lamb in a tablespoon of oil, add a little oil in the pot, for the rest of the onion, ginger and scallion segments, put chili pepper fried 5, small fire fried chili pepper surface charred, remove the chili peppers, fried chili pepper sauce to the pot, to the pan into the fried juice 6, the juice to a boil, under the beef and mutton, chopsticks rolling under the beef and mutton, and the chili pepper, the chili peppers, and then the chili pepper, and then the chili pepper. Fierce fire to boil again, under the chili, go red mix stir fry 10-20 seconds, stir fry sugar color can be.