Braised roasted duck leg with dried California raisins

Ingredients: 20 grams of dried California raisins, 1/2 roasted duck leg

Accessories: 200 chestnuts Gram

Seasoning: 1 piece of southern milk, 2 slices of ginger, 1 scallion, 1/2 teaspoon of minced garlic, a little coriander, 1/2 cup of water, 1/2 teaspoon of light soy sauce, 1 sugar teaspoon, a little wine, a little sesame oil, a little pepper

Preparation method:

1. Cut the duck legs into pieces.

2. Heat two tablespoons of oil, sauté minced garlic, ginger slices and scallions until fragrant, add chestnuts, California raisins and duck meat, stir-fry until fully cooked, add wine and stir-fry evenly.

3. Pour the seasoning into the above ingredients and bring to a boil. Cover with a slow fire and simmer for a while until the ingredients are fragrant. Garnish with coriander and serve while hot.

California orange walnut kernels

Ingredients: California oranges, California walnut kernels, mango

Accessories: yogurt, light cream

Seasoning: maltose, white sugar, etc.

Features: Contains fatty acids, protein, vitamin B

Preparation: Use walnut kernels to make amber peach kernels; hollow oranges and set aside. Take the fragrant mango, beat the yogurt and light cream into juice and put it into the orange; put the walnut kernels into the orange and put it on a plate.