Garlic duck cubes

1. After the oil is hot, add minced garlic. Stir-fry the fragrant duck, then stir-fry for about 5 minutes.

2. Add dried chilies and stir-fry for a while, filter out the fried duck fat, add a certain proportion of soy sauce, vinegar, sugar and cooking wine, then add warm water to boil, cover the pot, and simmer over low heat. Heat

3. After about 15 to 20 minutes, open the lid to collect the soup, add salt and MSG, and sprinkle with chopped green onion.

Mini version of sweet and sour pork ribs

1. The ribs turn white, control the moisture and rinse with boiling water;

2. Drain and add salt, cooking wine and soy sauce , onion and ginger, mix and marinate for 5 minutes;

3. Steam the ribs in the pressure cooker, turn off the heat after 4 minutes.

4. When the pot is cool enough, remove the ribs;

5. Heat the sugar, vinegar and tomato paste in the hot pot and hot oil over low heat;

6. When the soup in the oil pan thickens, stir-fry the ribs into the oil pan until the sauce is coated, then sprinkle with cooked sesame seeds and turn off the heat.

Mugwort soup

Ingredients

400 grams of glutinous rice flour, 125 grams of mugwort, fried peanuts, sesame seeds, coconut, sugar.

Practice

1. Soak the leaves of mugwort in salt water, and then wash them with water again and again. Wash the mugwort leaves, add appropriate amount of water and use a blender to crush the mugwort juice, mix with glutinous rice flour and knead into a dough.

2. Knead the dough into even strips and divide into two small pieces.

3. Wrap the medicine in a circle, use your fingers to make a nest, then put it into the soup ball, wrap it tightly, and then make a circle.

4. Boil the water and place the soup balls over medium heat until the soup balls float.

5. Put the cooked glutinous rice balls into the prepared cold water to cross the cold river to make the glutinous rice balls chewy.

6. Boil ginger brown sugar water in another pot, and finally put the glutinous rice balls after Lenghe into the cooked ginger brown sugar water.

Braised three delicacies

Ingredients

1 lettuce, 1 lotus

1 carrot, 3 cloves of garlic, 2 green onions , 2 cilantro, 2 tablespoons of mushroom sauce, 1 tablespoon of salt, appropriate amount of oil, 1 tablespoon of light soy sauce, a small amount of sugar. Practice 1. Prepare ingredients 2. Take an appropriate amount of mushroom sauce. This depends on personal taste and the amount of ingredients. I used it. Two tablespoons 3. Chop coriander and shallots and set aside 4. Peel lotus root, carrots and green bamboo shoots and cut into hob cubes 5. Peel and dice garlic 6. Pour oil into the wok, sauté garlic and some shallots until fragrant, add shiitake mushrooms 7. Turn Stir-fry until fragrant. 8. Pour in the vegetable pieces. 9. Stir-fry and cover and simmer thoroughly. Add sugar and light soy sauce before serving. Add salt according to taste. Put on a plate and add chopped coriander and chives. A special note here is that pots and pots are different. Some pots need to add water when simmering. Adjust according to your own kitchen utensils