Peel and wash chestnuts and Shā rotto Katakuri, cut into slices, soak Shā rotto Katakuri slices in boiling water for 2 to 3 minutes, and then take them out. Wash the beef, cut into pieces, put it in an iron pot with 10g fresh orange peel, add water and cook it together, and take it out when the beef is cooked.

3. Stewed Sydney with Beixing

Put apricots, Sydney and sugar together in a saucepan, add half a bowl of clear water, and simmer on low heat 1 hour. Eat Sydney and drink soup twice a day.

The dish with radish cup should be deeper, because white radish will produce a lot of water during steaming and become a fragrant and sweet soup. Cover the white radish cups separately, put them into the pot, cover them with high fire, and steam them over medium fire for one hour.

Wash Bulbus Fritillariae Cirrhosae, Folium Eriobotryae, Semen Armeniacae Amarum and Pork. Wash the slaughtered quail and cut it into large pieces. Boil the water, pour it into the saucepan, add all the ingredients, simmer for 20 minutes, then simmer for 2 hours, and season with salt.

Wash Siraitia grosvenorii and persimmon. Put Siraitia grosvenorii, dried persimmon and ginger slices into a pot, add 5 bowls of water, boil with strong fire, stew with slow fire for one hour, add rock sugar to taste, and serve after the rock sugar melts.

8. Sydney south almond

Peel the white melon, wash it and slice it. Wash salted eggs, cook them first, then shell them and cut them into thick slices. Soak laver and wash it. Soak the vermicelli until soft. Boil water, add white melon and ginger slices, cook for 5 minutes, then add salted eggs and vermicelli, cook for 1 minute, and season with salt.

10, Luohan fruit tea

2 Siraitia grosvenorii and 600 ml of water.

Peel Siraitia grosvenorii for later use. Take a pot, put Siraitia grosvenorii with the method of 1 into the pot, and add 600 ml of water to boil. Reduce the heat and continue to cook for about 10 minutes.