1, fingered citron and carrot are shredded, and Flammulina velutipes is cut off at the root and slightly separated.

2. Add Flammulina velutipes to boil the water in the pot and blanch it for dozens of seconds.

3. After taking out, soak in cold water or ice water for a while, drain and cool for later use.

4. After the water in the pot is boiled, add the bergamot and blanch it for dozens of seconds.

5. After taking out, soak in cold water or ice water for a while, drain and cool for later use.

6. Heat a little oil in the pot, add carrots and stir-fry until cooked, and let them cool.

7. Put all the ingredients together and add salt, sugar, soy sauce, vinegar and sesame oil.

8. Add a drop or a few drops of mustard oil.

Two: Fried beef with bergamot.

1, washed and sliced bergamot, sliced beef.

2, hot pot oil, add a little onion ginger wok.

3. Add the beef and stir-fry until the beef changes color.

4. Add the bergamot and stir-fry until it is broken.

5. Add salt and appropriate amount of water and stir fry for 30 seconds.

6. Add water starch, stir fry evenly and turn off the heat.

Three: Chaenomeles scrambled eggs

1 Peel, clean and slice the bergamot, and beat the eggs into egg liquid.

2. Put wide oil in the pot, add the egg liquid and stir-fry until it is 80% mature, and put it out for later use.

3. Add oil to another pot and add a little onion and ginger to the wok

4. Add the bergamot and fry until it is broken, then add the scrambled eggs.

5, add salt and water, stir fry for one minute.

Four: fried bergamot with Pleurotus eryngii

1, Pleurotus eryngii shredded in the microwave oven for initial ripening.

2, fingered citron and carrot shredded

3, hot pot cool oil saute chopped green onion

4. Stir-fry Pleurotus eryngii and carrots

5. Pour in the bergamot and stir-fry until slightly discolored and softened.

6. Add oyster sauce, salt and chicken essence to serve.

Five: corn bergamot sparerib soup

1, ribs washed and blanched, bergamot washed, peeled and cut, and corn washed and cut.

2. Put the cooked ribs into the pressure cooker.

3. Add some water and a proper amount of cooking wine.

4. Then cover and cook for 10 minutes with medium and small fire, and then turn off the fire.

5. Open the lid after stewing until there is no gas.

6. Then add the cut corn and fingered citron and boil for five or six minutes.

7. Finally, add a proper amount of salt, season and mix well.