Gorgonberry porridge, soup or stir-fry.

The gorgonian silver ear porridge, silver ear soup, if you do more than one time to eat, you can just do it when you are ready, you will be out of some of them, do not stir and turn, put into a plastic box, and then put into the refrigerator to keep cold, can be stored for 1-2 days to eat, and then heated up on the time. Water Duck Gorgonzola Soup. Cut the ribs into small pieces, rinse with water and drain.

Yuzhu, Codonopsis, wolfberries, Gorgon fruit, Chinese yam and honey dates, put together, also rinse with water and set aside. Peel the ginger and cut it into large pieces. Put the ribs into the pot, add water at once, boil on high heat, use a spoon to skim off the floating foam, put in the herbs (yuzhu, ginseng, wolfberry, Gorgon fruit, huai shan and honey dates), and ginger slices, cover the lid, and boil on low heat for 2 hours. Then open the lid, change to high heat and boil for 5 minutes, mix in salt and stir before drinking.

The practice of gravy

Shrimp will be rinsed, with a clean towel to absorb the water, placed in a bowl with refined salt, cooking wine, green onion and ginger juice, monosodium glutamate (MSG) and egg whites until sticky, and then put into the dry starch mixing sizing. Wash the pan placed on medium heat, scooped into the salad oil burned to 40% hot, poured into the sizing of the shrimp paddle, to break the white when the white; then poured into the gravy warmed to cooked, poured into the colander filter oil.

The original pot add chicken broth, onion and ginger juice, cooking wine, refined salt and monosodium glutamate and Mrs. Lok chicken essence, adjusted salty and fresh taste, under the wet starch thin thickening, and then, pouring into the gravy, shrimp, turn over evenly, drizzled with sesame oil, out of the pot into a dish.