1. Wash and blanch the ribs to remove blood, put them in a boiling pot, add ginger slices, drop a few drops of yellow wine, and cook for 20 minutes on medium heat.

2. Add the washed kelp (occasionally add one or two pieces of dried red pepper) and continue to cook on medium heat for about 15 minutes. Add salt, monosodium glutamate, etc. Add sesame oil after seasoning.

Chestnut lotus root soup

Ingredients: 750g lotus root, 20 chestnuts, 65438 raisins +0/3 cup (optional).

Production method:

1. Wash the surface of lotus root, scrape the peeled film with the back of a knife, cut it into small pieces of 0.5cm, and cut off lotus root nodes. Castanea mollissima is shelled and peeled for later use.

2. Put the lotus root, chestnuts and water into the pot, heat it on the fire until it boils, and then simmer for 40 minutes on medium fire.

3. Add raisins, cook for another 5 minutes, and add seasonings (sweet ones can be seasoned with sugar or salt).

Zhushe western restaurant soup

Materials: pig tongue 1 piece (about 600g), watercress 500g, 4 figs, dried tangerine peel 1 piece.

Production method:

Scald the pig's tongue with boiling water, scrape off the tongue coating, wash the watercress, cut the fig, soak the tangerine peel, scrape and wash it, boil it in water, put it in the pot for 20 minutes and stew it for 2 hours. Season.

Braised bass with ginseng and red dates

Ingredients: 30 grams of ginseng, 0/2 pieces of red dates/kloc-,1 piece of perch (about 500 grams), 3 pieces of ginger and 2000 ml of hot water.

Production method:

1. First heat the pan, pour in the oil, and then fry the ginger in the oil pan. Then add bass and fry until golden brown on both sides. Put it aside.

2. Take a pot, add fried perch and ginger slices, then add ginseng, red dates and rice wine, add hot water, put it in a steamer, simmer for 2 hours, and finally add salt to taste.

Stewed lean meat with figs

Materials: 2 figs, lean meat 100g, candied dates 1 piece.

Production method:

Wash pork, cut into pieces, put it in a pot with washed figs and candied dates, add 300ml of water and stew for 2 hours.

Stewed Beef with Carrots

Ingredients: 200g carrot, 20g autologous tendon, 8 red dates, 2 slices ginger, water1500ml.

Production method:

1. Wash beef tendon and cut it into strips for later use;

2. Wash and shred carrots for later use;

3, simmer the beef tendon and pick it up for use;

4. Boil the water, add beef tendon, carrot, red dates and ginger slices, simmer for 1.5 hours, and then add seasoning to taste.

Tianqizao decoction

Ingredients: Auricularia auricula, Notoginseng Radix, Jujube, Ginger.

Production method:

1. Soak the auricularia auricula, remove the head and chop it up.

2. Wash, chop or break Notoginseng Radix; Wash red dates, pat them loose, and remove the core.

3. Add ten bowls of water to the above materials and ginger slices. After the fire comes to a boil, cook for about two hours on medium heat. Finally add some salt to taste.

Tang Fei, Zhu Hua

Raw materials: 30g sword flower, 300g pig lung and 4 candied dates.

Production method:

1. Wash and cut pig lungs into small pieces, and fry them thoroughly in an iron pan with a little cooking oil.

2. Then add a small amount of boiling water, put it into the pot together with the sword flower (soaked in water) and candied dates, and cook for 2 hours.

3. Season with a little salt and serve.

Huaiwu chicken soup

Raw material: yam. Lycium barbarum and salvia miltiorrhiza, one or two papaya, a piece of dried tangerine peel, a black-bone chicken and a little salt.

Production method:

1. Wash black-bone chicken, remove hair, viscera and grease. Soak rhizoma Dioscoreae, fructus Lycii and pericarpium Citri Tangerinae, and cleaning. Cleaning Saviae Miltiorrhizae Radix and Radix Codonopsis, and slicing.

2. Add water to the casserole, boil it until the water boils, add ingredients, and after the water boils again, continue to cook for three hours on medium heat, and then add a little salt to taste.

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