Smooth Mushroom Soup with Sliced Pork

1. Add ginger and garlic slices to the water and boil for five minutes

2. Slice pork into thin slices and marinate for ten minutes in soy sauce, cooking wine, and black pepper

3. Add cornstarch and a small amount of lukewarm water and scrunch clockwise

4. Keep the water on medium-high heat and place pork into the soup, slice by slice

5. When the soup boils, add the torn mushrooms, season with salt and chicken seasoning, and cook for another six or seven minutes

tips:

1.? Pork slices do not have to be cut too thin it is best to cut the meat completely frozen for good

2.? The third step to add water to the amount of raw flour is still relatively sticky, there will be no water flow out of the most appropriate

Shrimp skin small oil vegetables

1. Pan in the oil into the patted garlic

2.? Pour in the appropriate amount of shrimp skin

3.? Stir fry the shrimp skin over low heat until golden brown

4.? Stir fry the greens on medium heat

5.? Add a little frog oil to taste

tips:

1. Shrimp skin can not put too much will be very salty and salty

2.? Do not add additional salt, the greens will be out of water, the flavor is too light you can add a little more oyster sauce