Practice 1: bergamot roasted chicken wings
1, wash the bergamot and cut it into pieces;
2. Chop the chicken wings into three pieces, scald them in hot water, remove and drain;
3. Hot oil pan;
4. Add pepper and bean paste to the wok;
5. Add garlic cloves and ginger slices and stir fry;
6. Add chicken wings and stir fry;
7. Stir fry for a while and then add soy sauce, sugar and white wine to continue to stir fry evenly;
8. Cover and simmer for 15 minutes.
Practice 2: cold fingered citron
1, bergamot, red pepper and green pepper are washed and cut into filaments for later use;
2. Put it in hot water and scald it;
3. Remove the drain;
4. Then add sugar, chicken essence and soy sauce;
5. Add some sesame oil and mix well to eat.
If you want a better flavor, you can also put it in the refrigerator for about ten minutes.
Practice 3: Fried Chayote with Shrimp Skin
1, wash the bergamot and cut it into silk for later use;
2. Mash the garlic into garlic for later use;
3. Heat the oil and put it into the garlic pot;
4. Then add the shrimp skin and stir fry;
5. Add the shredded bergamot and stir fry;
6. Add salt, chicken essence, etc. when it is cooked quickly and stir well;
7, out of the pot.
Practice 4: bergamot and coix seed ribs soup
1, wash the bergamot and cut it into pieces for later use;
2. Wash the cut ribs and scald them in boiling water;
3. Take out the ribs and drain them;
4, boil water, wait for the water to boil and add the ribs;
5. Soaked coix seed is also put into the pot;
6. Add oyster sauce and dried tangerine peel and cook for about half an hour;
7. Then add the bergamot;
8. After boiling for two hours, just add the right amount of salt.
Practice 5: garlic bergamot
1, wash the bergamot and cut it into pieces for later use;
2, then smash it into garlic for later use;
3, hot oil pan, wait until the oil is hot and put it into the garlic pot;
4, then add the bergamot and stir fry;
5. When the bergamot is almost cooked, add salt and chicken essence to taste and stir well;
6, out of the pot.