Ingredients: ginger, chicken essence, cooking wine, Flammulina velutipes, Lentinus edodes, tofu, Lycium barbarum.

Exercise:

1, ginger, chicken essence, pickled fish with cooking wine.

2. Put the fish in the soup pot, add water, and add Flammulina velutipes, mushrooms, tofu and medlar.

3, simmer soup on fire, 30 minutes.

4. put a little salt.

Stir-fried crispy pomfret

Material: Zhongshan fresh crisp pomfret (300g)

Seasoning: sweet pepper (2 slices), peanut oil (appropriate amount), oyster sauce (one teaspoon), onion (4 slices), garlic (6 petals), shredded ginger (5g), chicken essence (Jamlom) and salt (appropriate amount).

The practice of crispy fish—

1, prepare materials.

2. Wash and dice the sweet pepper, peel and mash the garlic, wash the ginger and onion and cut them into sections and shreds respectively.

3. Wash crispy pomfret and cut it into thin slices for later use.

4. Add minced garlic, shredded ginger and peanut oil into crispy pork carp slices and marinate for 10 minute.

5. Heat some oil from the pan. When the oil is hot, add the sweet pepper, stir fry and put it away for use.

6. Wash the pot, heat the oil and put the onions. When the onion is fragrant, put the marinated fish slices into the pot and stir fry quickly.

7. Mix in oyster sauce after the break.

8. At this time, stir the fried sweet pepper evenly.

9. Sprinkle some salt and chicken essence and serve.