Ingredients: two trotters, 50 grams of angelica, onion, ginger, cooking wine, pepper, salt, etc.

Method: Wash pig's trotters, cut them into large pieces, blanch them in boiling water for two minutes, remove the fishy smell and take them out. Then add water to the pot, cook the trotters, add appropriate amount of angelica and seasoning, boil with strong fire, and then cook with slow fire until the trotters are cooked.

steamed chicken

Raw materials: ginseng 15g, hen 1g, ham 10g, water-soaked magnolia slice 10g, water-soaked mushroom 15g, refined salt, monosodium glutamate, onion, ginger and chicken soup.

Production: after the hen is slaughtered, it is depilated and cleaned, scalded in boiling water pot and rinsed with cold water; Sliced ham, sliced magnolia, mushrooms, onions, ginger; Blanch ginseng with boiling water, steam in a cage for 30 minutes, and take it out; Cleaning hens, putting them in a pot, adding ginseng, ham, magnolia slices, mushrooms, onions, ginger, refined salt, cooking wine and monosodium glutamate, adding chicken soup (submerged chicken), putting them in a cage, and steaming them over high fire until they are cooked; Put the steamed chicken in a big bowl, chop up the ginseng, put it on the chicken with turkey legs, magnolia slices and mushrooms, pour the steamed chicken soup into a spoon, boil it, skim off the foam, adjust the flavor and pour it on the chicken.

Guishen yam pork tenderloin

Ingredients: angelica 10g, codonopsis pilosula 10g, yam 10g, pork tenderloin 500g, soy sauce, vinegar, shredded ginger, minced garlic and sesame oil.

Production: cut the pork tenderloin, remove the fascia glands, wash it and put it in aluminum pot; Putting Radix Angelicae Sinensis, Radix Codonopsis and Rhizoma Dioscoreae into a gauze bag, sealing the mouth, and putting into aluminum pot; Aluminum pot, add appropriate amount of water, stew pork tenderloin until it is cooked, take out pork tenderloin, let it cool, cut it into thin slices, and plate it; Mix soy sauce, vinegar, shredded ginger, minced garlic and sesame oil with pork tenderloin slices and serve.

Spicy roast beef

Ingredients: 2500g beef, 90g salt, 24g sugar, 60g red soy sauce, 2 slices ginger, 3 onions, cooking wine, fennel, cinnamon and Redmi juice.

Production: select the whole lean meat at the elbow of cattle, cut it straight according to the muscle fiber with a knife, cut it into pieces of about 500 grams, and then poke the rows of knife holes with the root of the knife and poke around. Sprinkle a little salt on the chopping board, rub the meat on it repeatedly until the salt particles dissolve (commonly known as sweating), then marinate it in a jar for 3 ~ 4 days (one day in summer) and turn it over several times until the meat is red and hard. Add a proper amount of water to the pot, bring it to a boil (with more water), add the meat, turn it up and down a few times, take it out and scrub it clean; Put a pot mat on the bottom of the pot, put the beef pieces on the pot mat, add fennel, cinnamon, onion, ginger, cooking wine, sugar, soy sauce and Redmi juice, and boil over high fire. When the beef turns red, add the white soup to drown the beef, add the appropriate amount of salt, season it, cover it and boil it, then simmer for about 2 hours, and take it out when the chopsticks can poke into the beef.

Litchi meat

Raw materials: 300g of pork leg, fresh litchi meat 1 00g, 2 egg whites, 25g of water starch, 60g of sugar, 30g of white vinegar, edible red pigment1drop, proper amount of refined salt and cooking wine, and vegetable oil1000g (the actual dosage is 50g).

Production: Cut the pork leg into 2 pieces, break it loose with the back of a knife, then cut it into square pieces (24 pieces), add salt, a little edible red pigment, egg white and water starch 15g, and mix well for later use. Cut fresh litchi meat into two halves; Put vegetable oil in a hot pan. When the oil is 60% to 70% hot, fry the pork leg pieces in the oil pan until they are cooked inside and crispy outside, and take them out. Pour oil into the pan, add cooking wine, water 100g, white sugar, white vinegar, refined salt and water starch, add fried meat and fresh litchi meat, stir well, add a little cooked oil, and take off the pan.

Roasted trotters with peanuts and dates.

Raw materials: trotters 1000g, peanuts (with skins) 100g, 40 Chinese dates, 25g cooking wine, 60g soy sauce, 30g sugar, 20g onion, ginger 10g, a little monosodium glutamate, pepper and star anise, and a proper amount of salt.

Production: put peanuts and jujubes in a bowl, wash them with clear water and soak them; Wash pig's trotters, cook for four times, take out and mix well with soy sauce; Put the oil in the pan, heat it to 70%, fry the trotters until golden brown, take them out, put them in a wok, add water, add the prepared peanuts, dates and seasonings, boil them and stew them on low heat.

Shrimp and fish skin

Raw materials: 300g of fish skin, 0/00g of fresh shrimp/kloc-,0/0g of cooked ham/kloc-,egg white, cooking wine, refined salt, monosodium glutamate, onion, ginger juice, water starch, cooked lard and chicken soup.

Production: cut the fish skin into pieces with a length of 6 cm and a width of 3 cm, put it in a boiling water pot for welding, remove the fishy smell and take it out; Clean the fresh shrimp, put it in a bowl, add refined salt and egg white, stir with bamboo chopsticks in the same direction until it becomes thick, add essence and a small amount of water starch, and stand for 2-3 hours to make it float completely; Heat the wok, add the cooked lard, when it is 40% hot, pour the shrimp into the wok, cut it open with chopsticks, pour it into a colander to drain the oil, and put it into a bowl for later use; Leave the oil in the pan and fry the onion until it is fragrant. Add wine, ginger juice and chicken soup. After brushing the soup, remove the onion, pour the fish skin into the pot, add salt and mix well When the soup is boiling, add monosodium glutamate, put it in a bowl, sprinkle with shrimp, pour with chicken oil and sprinkle with shredded ham.

Angelica, Astragalus and Black Chicken Soup

Raw materials: 250g black-bone chicken, 0/5g angelica/kloc-,20g astragalus.

Production: Wash black-bone chicken, cut into pieces, wash Angelica sinensis and Astragalus membranaceus, put them together in a casserole, add appropriate amount of water, and cook with slow fire. Eat with seasoning.

Efficacy: tonify qi and blood, strengthen kidney and regulate essence. It is suitable for menstrual diseases such as deficiency of both qi and blood, kidney deficiency, etc., with symptoms such as inaccurate menstruation, less menstrual flow, pale color, fatigue, shortness of breath, dreaminess, insomnia, dizziness, backache and pale complexion.