Ingredients: duck, lobster sauce, ginger slices, garlic and perilla leaves. Cut the duck into small pieces and wash it. Put cold water in the pot and collect the water for later use. Wash and chop the perilla leaves, wash and chop the shallots, and wash and chop the ginger, garlic and lobster sauce for later use. Cool the oil in a hot pan, add water, fermented beans, ginger slices and garlic, stir-fry until fragrant, add duck meat and stir-fry until dry.
Pour in the sauce, and mix the sauces: (put in a bowl, stir-fry a spoonful of rice wine, a spoonful of soy sauce, a spoonful of oyster, and a spoonful of garlic hot sauce) and stir-fry together to make the fragrance and sauce taste. Add a little old rock sugar to improve the taste. Add appropriate amount of cold water, cover and stew for 20 minutes. When it is popular, the juice will be thickened, and then purple potato leaves and winter shavings will be added to stir-fry the fragrance. Purple potato leaves don't need to be cooked too early, they taste more mellow before and after cooking.
Secondly, tomato fillets are also very healthy and nutritious meat food ingredients. Fish is high in protein and low in calories. No matter which season, eating more fish is much better than eating more pork. The key is fresh and tender fish, boneless, so that children can eat with peace of mind and enhance their body resistance.
Ingredients: tomatoes, black fish fillets (boneless), Flammulina velutipes and green onions. Boneless fish slices, washed with water starch and salt, then mixed with water starch and onion Jiang Shui, pickled for later use. Wash and slice tomatoes, wash Flammulina velutipes, wash ginger and garlic and shred them, wash onions and cut chopped green onions, and wash peppers and cut them into strips for later use.
Cool the oil in a hot pot, stir-fry ginger, garlic and pepper, stir-fry tomato juice, add a proper amount of cold water, a spoonful of tomato sauce, a spoonful of soy sauce, a spoonful of salt and a piece of tomato hot pot bottom material to boil. Tomato soup stewed like that tastes stronger. Cut off the water of Flammulina velutipes, pick it up and drain it, and put it into the bottom of the basin. Put the fish in the tomato soup and cook until it changes color and is cooked. Pour into a plate, sprinkle with onions and dried peppers, and then pour in boiling oil.
Third, colorful chicken breast Chicken breast is a healthy meat with high protein and fat. Many people who exercise to lose weight can eat chicken breast, which is one of the ingredients to supplement protein's childish meat. Chicken breast is delicious in summer, fresh but not greasy, and it is not easy to get angry when it is dull. People of all ages in Xian Yi can also open it and eat it.
Ingredients: chicken breast, carrot, water chestnut, green beans and corn. Wash the chicken breast and cut it into cubes for later use. Peel the horseshoe and carrot, and wash the hob block for later use. Wash green beans and corn for later use. Add appropriate amount of soy sauce and white pepper to chicken breast, mix well and marinate 15 minutes. Take out water chestnuts, corn, mung beans and water chestnuts and drain them for later use. Put oil in a hot pan to cool, put the chicken breast into a wok, cook until the chicken breast fades, add colorful diced vegetables and stir well. Add a little vinegar and oil to taste, add a little water starch to thicken and stir well.