Ingredients: duck.

Accessories: sour radish, Jinhua ham, mushrooms and dried bamboo shoots.

Seasoning: onion, ginger, salt, soy sauce, cooking wine, white pepper, chicken essence, broth and cooking oil.

Tool: bamboo stick

Exercise:

1. Wash sour radish, ham and mushrooms, shred and slice, wash dried bamboo shoots and shred, and wash onion and ginger, slice and slice;

2. Stuff shredded sour radish, shredded ham, shredded mushroom and shredded dried bamboo shoots into the duck belly and seal them with bamboo sticks;

3. Put the casserole on fire, pour in the broth, sliced mushrooms, sliced sour radish and sliced ham, and cook for 5 hours. Take the auxiliary materials out of the pot, add duck meat, add a little salt, white pepper, chicken essence and cooking wine, and cook for 6-8 hours. Pour chopped coriander before eating.

Features: fragrant and tender.

Tip: When stewing old duck, adding ham or bacon can increase the fresh flavor of duck meat.

Golden leg Qian Qian knot

Ingredients: Jinhua ham, tofu skin

Accessories: green pepper

Seasoning: salt, sugar, water starch, cooking wine, broth, cooking oil.

Exercise:

1, ham and green pepper cut into strips;

2. Cut the bean curd skin into wide strips and tie it into knots, blanch it with boiling water, drain the water and put it in a plate, add cooking wine, salt, sugar, chicken essence and a small amount of broth, mix well, put it in ham strips, steam it in a steamer 10 minute and take it out;

3. Light the fire in the pot, add oil, add shredded green pepper when the oil is hot, pour in steamed bean skin knot, ham strips, a little stock, cooking wine, appropriate amount of sugar, salt, chicken essence and chicken oil, stir well, and pour in water starch before taking out the pot.

Features: fragrant and mellow.

Tip: Tofu skin tastes sweet and flat. Has the effects of clearing away heat, benefiting lung, relieving cough, resolving phlegm, detoxicating and stopping sweating. Bean curd skin contains nicotinic acid, calcium, iron, zinc, magnesium, sodium, selenium and other trace elements.

Steamed crucian carp with Jinhua ham

Ingredients: crucian carp

Accessories: Jinhua ham, rape and mushrooms.

Seasoning: salt, onion, ginger, cooking wine, pepper, water starch.

Exercise:

1. Wash onion and ginger, and cut them into sections and slices respectively. Wash rape, blanch with boiling water, remove and drain for later use;

2. Wash crucian carp, add salt and cooking wine, put ham slices, onion slices, ginger slices and mushrooms in a steamer and steam for 10- 15 minutes, then take out onion and ginger;

3. ignite the pot, pour the steamed fish into the pot, add a small amount of water, pepper and rape, pour the water starch into the pot after boiling, and remove it when the juice is thick.

Features: Unique flavor and rich nutrition.

Tip: There are many ways to eat ham, which is often used for steaming, boiling, stewing and cooking soup, and can also be steamed, boiled and stewed with poultry, meat, eggs and vegetables.