Materials: dried mussels moderate, yam 1 small root, tofu 2 small pieces, wolfberry moderate, peanut oil 2 tablespoons, salt moderate, a little chicken essence, ginger 1 small piece, 1 section of green onion, 2 cups of broth, 4 tablespoons of wine, white vinegar 1 tablespoon, 1 tablespoon of sugar, moderate amount of vegetable oil.

practice: tamarind dry with water and some wine soak to soften, remove viscera and rinse clean for use; tofu cut blocks, sliced scallions, ginger shredded, yam peeled and cut strips, pot into the oil is hot, bursting incense onion and ginger, add tamarind fry for a while, and then into the addition of broth, wine, white vinegar, sugar boiled open on high heat, into the tofu, yam strips cooked over medium-low heat for 20 minutes or so, and finally add the cleaned berries to cook for 5 minutes or so, plus chicken essence can be adjusted. Add chicken essence and mix well.

Pork Stew with Minced Pork

Ingredients: 350g pork shank with skin on, 8-10 dried mussels, 2 slices ginger, 1 cup sorghum wine, 6 tbsp soy sauce, 1 tbsp rock sugar, 1 tbsp black vinegar.

Methods

1: Soak dried tamarind in sorghum wine for 1 hour, then steam to soften; cut pork into 4-cm squares, boil in hot water to remove impurities, and then remove and set aside.

2, hot oil burst incense ginger, pork (skin side down) into the slightly fried, drained excess oil soup, and then into the chopped green onions with the fried

Tempered Radish and Tofu Soup

Materials: tamarind, radish, tofu, goji berries, dried mushrooms, celery leaves chopped, seasoning: salad oil, salt, chicken essence

1, tamarind soak in water for more than 1 hour to soak softly.

2.

2, the soaked mussels remove impurities, wash.

3, dried mushrooms soaked and washed, wolfberries rinsed, radish and tofu were cut into finger-thin strips.

4, frying pan on the fire, pour oil (slightly less than the usual frying oil), hot oil under the light vegetables slightly stir-fried.

5, add water, boil over high heat, add enough water at once.

6, transfer to a casserole dish, medium heat to boil and then simmer for 30 to 40 minutes. During this time, bring a separate pot of water to a boil, scald the radishes slightly and then fish them out.

7, half an hour later, the scalded radish and goji berries together into the soup, boiling and then again stewed over low heat for 30 ~ 40 minutes.

8, and then the tofu, mushrooms together into the pot, add salt, chicken essence, boil and then simmer on a slight fire for 20 ~ 30 minutes.

Sprinkle with chopped celery leaves and serve.