1, crucian bean curd soup. Ingredients: crucian carp, tofu. Seasoning: cooking wine, onion ginger, salt, cooking oil. Cut tofu into 5 mm thick slices, soak in salt water for 5 minutes, and drain for later use. Scales and viscera of crucian carp, smeared with Shaoxing wine and salted 10 minutes. Heat salad oil in a vessel, saute ginger slices, fry fish on both sides, add appropriate amount of water, simmer for 25 minutes, then add tofu slices, season, thicken with a little wet starch and sprinkle with chopped green onion. You can also sprinkle with shredded lettuce according to your taste.

2, lotus root ribs soup. Ingredients: 300g sparerib, 300g lotus root, 2 shallots, ginger 1 slice, cooking wine 1 tablespoon, pepper 1 tablespoon, 2 tablespoons refined salt, monosodium glutamate 1 tablespoon. Wash the ribs, cut into 3 cm long sections, scrape off the rough surface of the lotus root, and cut into pieces and wash. Wash ginger and cut it in half. Put the right amount of water in the pot, add half a slice of ginger, chives and cooking wine. Boil, add ribs, soak in water and remove for later use. Put the wok on fire, add water, add ribs, half a slice of ginger and chives, bring to a boil with high fire, skim off the froth, then simmer for about 20 minutes, pour lotus root, ribs and soup into a casserole, stew for another 30 minutes, and pick out ginger and chives without salt, pepper and monosodium glutamate.

3, winter melon and red bean sashimi soup. Ingredients: 60g adzuki bean, 750g wax gourd, 2 raw fish, lean meat 150g, and 3 slices of ginger. Wash adzuki beans, wash wax gourd, peel, wash raw fish, slaughter, remove scales and viscera, and fry with slow fire until slightly yellow. Wash lean meat and cut it into whole pieces without a knife. Put it in an earthenware pot filled with ginger and add 2500ml of water (about 10 bowl of water). After the fire boils, simmer for 2 and a half hours, and add appropriate amount of salt and oil.

4, corn ginkgo pork belly soup. Materials: Wash millet, connect clothes and cut into sections; Hulling, undressing and cleaning Ginkgo biloba; Wash the pork belly, turn it over, scrape off the dirt with a knife, wash it repeatedly with raw powder and rinse it with clear water. Put it in an earthenware pot filled with ginger, add 3000ml of water (about 12 bowl), simmer for 2 and a half hours after the fire is boiled, and add appropriate amount of salt and oil.

5, Smilax China pot keel soup. Ingredients: Smilax glabra, keel (pig spine), carrot (optional), dried tangerine peel and ginger slices. Wash the pig bones, blanch them with boiling water, pick them up and wash them with clear water. Poria cocos is cut into pieces, dried tangerine peel is soaked and washed, and carrots are peeled, washed and cut into pieces. Put all the ingredients in a clay pot, add some water to boil, then simmer for 3 hours and season with salt.