Ingredients: bone stick, wax gourd, salt, chicken essence, onion, cooking wine and ginger.

Practice:

1. Prepare a catty of white gourd and a catty of big bone stick.

2. Peel the wax gourd and cut it into pieces, and wash the big bone stick with water for later use.

3. Pour the big bone stick into the pot and pour the water without the big bone stick.

4. Turn off the fire after boiling.

5. Take out the big bone stick, and then wash it off with clear water. Control the moisture. Prepare another piece of ginger.

6. Pour a proper amount of water into the pressure cooker, put a big bone stick and put a piece of ginger in it. Pour some cooking wine and cover it for cooking. Add air and cook for 15-20 minutes.

7. Pour the chopped wax gourd and cook it.

8. After opening the lid, add some salt and chicken essence and cook it.

9. Sprinkle some chopped green onion into the bowl.

Tips

1. When the bone stick is big, the water can be boiled and the pot can be taken out. It won't take long. Blanching can remove the fishy smell.

2. When stewing the big bone stick, it is best to add enough water at one time, and you can't add water in the middle.

There is no need to add oil, and the salt should be put last. The chopped green onion is also added at the end of the pot.

If you can, you can stew it slowly in casserole, which will taste better.

2. Shrimp Porphyra Egg Soup

Ingredients: laver, egg, prawn, oil, salt and onion.

Practice:

1. Prepare laver, shrimp and eggs.

2. Add water to the pot and boil it. Cook the shrimp in the pot until it is broken, and shell it for later use.

3. Take another pot and add oil to beat the eggs.

4. Add appropriate amount of chopped green onion and stir-fry until the egg liquid is solidified.

5. Boil the soup pot with water and add the fried chopped green onion eggs.

6. Hand over the processed shrimps to the pot.

7. Add appropriate amount of fine salt to taste.

8. Turn off the fire and add seaweed after the soup is wide open.

3. longan, red dates and tremella soup

Ingredients: tremella, red dates, longan, rock sugar, water.

Practice:

1. After soaking tremella in clear water, cut off the pedicle and shred it into small flowers.

2. Red dates and longan are soaked in water, then washed and drained.

3. Pour longan, red dates and tremella into the pressure cooker, add water and pour rock sugar.

4. Cover the pot cover, turn to low heat after high fire and press for 20-25 minutes.

4. Crucian carp tofu soup

Ingredients: crucian carp, tofu, chives, ginger, salt, sesame oil and black pepper.

Practice:

1. Wash crucian carp, dry it with kitchen paper, and fry it in a pot.

2. After both sides are golden, stir-fry the shredded ginger and scallion.

3. Boil with enough hot water and skim off the floating foam.

4. Simmer until the soup is milky white.

5. Add salt and black pepper, add tofu and boil, and put sesame oil in the pot.