Braised duck with tea tree mushrooms

Food: appropriate amount of tea tree mushrooms, appropriate amount of duck meat, 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, appropriate amount of ginger, onion and garlic, 2 tablespoons of rice wine, 1 tablespoon of salt , 1 spoon of sugar

Instructions:

1. Remove the rhizomes of the tea tree mushrooms and put them in clean water for 1 hour until the tea tree mushrooms are steamed until soft and then controlled and reserved;

2. Chop the duck meat into small pieces, add cold water to a pot, add a little rice wine and ginger slices to remove the smell, boil for 2 minutes, remove the duck meat, drain and set aside;

3 . Heat a small amount of oil in the pot and sauté the ginger slices until fragrant, then pour in the duck meat and stir-fry for 2 minutes, until the duck meat is oily and has a light yellow appearance;

4. Add the braised pork just enough to cover it. of water, pour in light soy sauce, salt, sugar and dark soy sauce, cover, boil for 30 minutes and turn to medium heat;

5. Add the tea tree mushrooms that have been soaked and simmer for 15 minutes again, and the tea tree mushrooms and Boil the duck until soft, sprinkle with green onions and serve.

Pork trotters braised in rice wine

Food: 1 bottle of rice wine, appropriate amount of pork front leg, 3 spoons of light soy sauce, 30 grams of rock sugar, appropriate amount of onion and ginger, 1 spoon of dark soy sauce, and appropriate amount of salt < /p>

2. Put a little oil in the pot, add rock sugar and stir-fry over medium heat until it turns lemon yellow, then add the pig's feet and stir-fry evenly over medium heat until the pork skin is colored;

3 , add light soy sauce, dark soy sauce, and salt according to your own taste. Pour in the rice wine that has not yet soaked the food. Turn it over occasionally as it begins to simmer;

4. Cover and simmer. It will take about 1 and a half hours until the pig's feet are crispy and the juice is collected before serving. If it is not salty enough, just add a little salt for seasoning. It's so soft and chewy that you can't stop eating it.

Budgerigar and Quail Eggs with Salad

Quail eggs are a favorite of my children and are very suitable for preparing at home with children at banquets. Although quail eggs are not large in size, their nutritional content is 3-4 times that of eggs, making them a cost-effective top-quality brain-building product. If you are used to eating five-spice quail eggs, you might as well try this quail egg salad, which will satisfy your cravings and relieve hunger while strengthening your spleen and appetizing.

Food: quail eggs, onions, ginger, garlic, green and red peppers, light soy sauce, dark soy sauce, vinegar, edible salt, sesame oil.

Production process:

1. Boil the quail eggs over high speed and cold water, then peel and set aside. Put the peeled quail eggs into a pot and fry over medium-low heat until the surface becomes soft. All wrinkles can be removed.

2. Wash and chop the onions, ginger, garlic, and green and red peppers into a bowl, then pour in an appropriate amount of light soy sauce, dark soy sauce, vinegar and sesame oil and mix well.

3. Then pour the condiments into the budgie quail eggs and stir evenly before serving.