Ingredients: tomato, 4 corn kernels, 120g pork liver, 120g ginger, 4 pieces of refined salt, soy sauce, corn flour and liquor.

Exercise:

1. Slice pork liver, add refined salt, soy sauce, corn flour and white wine and mix well for later use.

2. Chop the corn kernels, put them in a pot, add appropriate amount of water and simmer for about 20 minutes, add tomatoes (peeled or not, as you like) and ginger slices, cook for 10 minute, and then add pork liver.

Continue to cook for a few minutes until the pork liver is just cooked, and add seasoning.

Chestnut soup old duck soup

Ingredients: 300g chestnuts, old duck 1 piece, a small piece of dried tangerine peel, and 3 slices of ginger.

Exercise:

1, wash chestnut shells.

2. Wash and chop the ducks, fly water, take them out, wash them with clean water and remove oil.

3. The dried tangerine peel becomes soft and scraped off.

4. Boil 9 cups of water or an appropriate amount. Add chestnuts, old duck, dried tangerine peel and ginger, bring to a boil, simmer for 3 hours and season with salt.

Zhu Zhe Luo hong bu Zhu bone soup

Materials used; 250g bamboo pole, 500g carrot, 500g pork bone, a little dried tangerine peel and a little refined salt.

Exercise:

1. Wash the bamboo pole, peel it and cut it into small pieces. Wash carrots, pork bones and dried tangerine peel respectively, and peel carrots.

2. Add an appropriate amount of water to the casserole, first use strong fire until the water boils, then add the above materials, stew for 2 hours with slow fire, and serve after seasoning.

Bai Luo bu Bao mutton brisket

Ingredients: 500 grams of mutton chop, 500 grams of white radish, candied dates 1 small pieces, 4 pieces of ginger, 3 pieces.

Exercise:

1. Wash mutton brisket and chop it.

2. Peel, wash and cut carrots.

3. Blanch the dried tangerine peel and scrape it clean.

4. Put all the soup into the pot and add water. After the fire boils, simmer for 2 hours and season with salt.

Shredded duck with winter bamboo shoots

Ingredients: shredded winter bamboo shoots, shredded turkey, shredded chewing gum160g, eight shredded cooked winter mushrooms, a small amount of shredded dried tangerine peel, one and a half tablespoons of peanut oil and cornstarch, 40g of boiled yellow, six bowls of soup and half a tablespoon of Shaoxing wine.

Seasoning: Shaoxing wine 1 glass of water a, salt 1/4 teaspoons, ginger 1 tablet b, sugar, Shaoxing wine 1/2 teaspoons, water 1/2 glasses of water, salt 1/2 teaspoons.

Practice: (1) Heat half a spoonful of peanut oil, stir-fry shredded bamboo shoots, add seasoning A, bring to a boil, take out shredded bamboo shoots for later use, heat half a spoonful of peanut oil, add ginger and onion, add seasoning B, bring to a boil, simmer for about four minutes, take out the remaining heated peanut oil, cook half a spoonful of Shaoxing wine, add soup, add shredded mushrooms, and cook.

Note: (1) Huajiao silk is just fish belly silk, so you can buy soaked silk. It is easy to stick to the bottom when cooking, so stir more when cooking. (2) Soft fish lips can also be used instead of glue.