Delicious home-cooked dishes include tender duck slices with cumin, home-cooked dry-roasted hairtail, Agaricus blazei mushroom soup, braised rapeseed with mushrooms, fried fungus with carrots and eggs, stir-fried lotus pond, etc.

1. Ingredients for cumin tender duck slices: 2 pieces of duck breast (320g), 1 small onion (110g), 2 coriander stalks, 3g minced ginger, 3g chopped green onion, half a spoonful of cumin powder, half a spoonful of cumin grains, chili pepper

1 spoon of noodles, 1 spoon of fresh soy sauce, half a spoon of cooking wine, 3 grams of salt, water starch, vegetable oil.

Method: 1. Wash the onion skin and coriander.

Cut the duck breast into slices about 3 mm thick, mix with minced onion and ginger, cooking wine, and water starch, and marinate for 5 minutes; cut the onion into shreds and cut the coriander into sections.

2. Heat a wok and add a little vegetable oil to a temperature of 30%. Add the marinated duck slices and stir-fry until the duck slices change color, scoop them out and set aside.

3. Clean the wok, add a little vegetable oil, stir-fry the onions until wilted, reduce the heat to low, add the fried duck slices, cumin powder, cumin grains, chili noodles, and first-grade fresh soy sauce, stir-fry evenly, and add

coriander, add salt to taste, stir well and serve on a plate.

2. Ingredients for homemade dry-roasted hairtail: 500 grams of ready-made hairtail segments bought in the supermarket, 1 egg, 2 star anise, more than 10 peppercorns, 6 slices of ginger, 10 grams of green onion, 3 cloves of garlic, 4 tablespoons of rice vinegar, 6 cooking wine

spoon, 1 spoon of white pepper, 1 spoon of very fresh soy sauce, 7 grams of salt, 12 grams of sugar, vegetable oil.

Method: 1. Remove the scales, fins, and internal organs of the hairtail segments, rinse them, add 2 grams of salt, white pepper, 3 slices of ginger, and cooking wine, mix well, and marinate for 10 minutes; peel the garlic and cut it in half.

2. After the hairtail segments are marinated, crack the eggs into a plate and break them up. Add the hairtail segments and cover them with the egg liquid.

Heat the oil in the pan, add the hairtail segments and fry until golden brown on both sides.

3. After frying the hairtail segments, put the previously fried hairtail segments into the pot together, add star anise, peppercorns, green onions, ginger slices, and garlic, stir-fry a few times, cook the rice vinegar along the edge of the pot, and cover the pot.

Cover and simmer for 10 seconds.

4. Pour boiling water level with the ingredients, add soy sauce, sugar, and 5 grams of salt, cover the pot over medium heat and simmer for about 10 minutes. If there is still a little soup left, turn off the heat and serve on a plate.

3. Agaricus blazei chicken soup ingredients: 5 Agaricus blazei mushrooms, 1 chicken drumstick (300g), 2 slices of ginger, half a spoon of cooking wine, 3g of salt, water.

Method: 1. Chop the chicken legs into pieces, soak them in water and wash them; slice the Agaricus blazei mushrooms into pieces.

2. Add water to the pot, blanch the chicken pieces in cold water, skim off the foam after boiling, remove and set aside.

3. Add an appropriate amount of water to the pot, bring to a boil, add chicken pieces, ginger slices, Agaricus blazei slices, and cooking wine, change the heat to medium to low, cover the pot, and simmer for half an hour.

4. Add salt to taste, then turn off the heat and serve.

4. Ingredients for roasting rapeseed with mushrooms: 190 grams of rapeseed, 10 dried mushrooms, 3 cloves of garlic, dried chili segments, vegetable oil, and salt.

Method: 1. Soak the dried shiitake mushrooms in warm water in advance and wash them for later use. Break off the rapeseed and wash them.

2. Cut the mushrooms into thick slices, flatten the garlic and chop into minced garlic. Add vegetable oil to the pot, add the chili segments and minced garlic and saute over low heat until fragrant.

3. Pour in the mushrooms and stir-fry over high heat. After frying for a while, the mushrooms will come out of soup. When the water content is reduced, add the rapeseed and stir-fry over high heat.

4. When the rapeseed becomes wilted and changes color, add salt to taste and stir-fry evenly before serving.

5. Ingredients required for fried fungus with carrots, eggs and eggs: 1 carrot, 50 grams of soaked fungus, 2 eggs, 5 grams of chopped green onion, 4 grams of salt, and appropriate amount of peanut oil.

Method: 1. Wash the carrots; soak and wash the fungus in advance.

Cut the carrots into diamond-shaped slices; crack the eggs into a bowl and beat.

2. Heat the wok, add the oil to heat, pour in the egg liquid, spread it into egg cubes and set aside.

3. Use the remaining oil in the pot, add carrot slices and stir-fry until wilted, add chopped green onion and stir-fry until fragrant, add eggs, fungus and stir-fry evenly, add salt to taste and stir-fry evenly.

4. Pour in a little water, stir-fry quickly and remove from the pot.

6. Ingredients needed for lotus root stir-fry: 1 lotus root (200g), 100g snow peas, 60g soaked black fungus, 4 cloves garlic, 2 spoons of oyster sauce, half a spoon of sugar, starch, salt, vegetable oil.

Method: 1. Clean all the ingredients, peel the skin if needed, and remove the gluten if needed.

2. Cut the lotus root into slightly thin slices, wash them, control the water and set aside; add oyster sauce, sugar, salt, starch, and a little water to make a bowl of juice and set aside; mince the garlic.

3. After the water in the pot is boiled, add a little salt and vegetable oil, add the snow peas, lotus root slices, and fungus, blanch them in water, scald them for half a minute, take them out, and quickly put them in a basin of cold water to cool down.

4. Heat the vegetable oil in the wok, add the minced garlic and stir-fry until fragrant, add the water-controlled snow peas, fungus, and lotus root slices, stir-fry over high heat, pour in the prepared bowl of juice, stir-fry evenly, turn off the heat and serve on a plate.