1, Danggui Huang Qi mutton pot
Ingredients: sheep hind leg meat, angelica, astragalus, medlar, licorice, purified water, ginger slices, scallion and salt.
Practice: After the hind leg meat of sheep is cut into pieces and blanched, pour the mutton into a hot pot and stir-fry the sheep oil, and then take it out for later use. Decocting Radix Angelicae Sinensis, Radix Astragali, Fructus Lycii, Radix Glycyrrhizae and purified water into soup. Stir-fry ginger slices and shallots in a casserole, add mutton and the soup cooked before, simmer for 1 hour, and finally add salt to taste.
2. Stewed ribs with snow konjac
Ingredients: snow konjac, ribs, ginger slices, cooking wine, crystal sugar, soy sauce, soy sauce, cooking wine and salt.
Practice: soak the snow konjac in advance and cut it into pieces for later use. Wash the ribs with ginger slices and cooking wine. Cool the oil in a hot pan, add rock sugar, stir-fry until the sugar color is complete, pour in ribs, stir-fry until the color is the highest, pour in soy sauce, soy sauce, cooking wine and salt, stir-fry, add boiling water and snow konjac, and stew for about 1 hour.
3, chestnut braised pork
Ingredients: chestnut, pork belly, oil, rock sugar, onion, ginger, soy sauce, barbecued pork sauce, star anise and fragrant leaves.
Practice: peeled chestnuts, pork belly cut into pieces and blanched. Pour oil and rock sugar into the pot and stir-fry until the color is sugar. When finished, pour the pork belly and continue to stir fry. Put onion, ginger, soy sauce and barbecued pork sauce into a pot and stir well. Add 400 ml of boiling water, add chestnuts, star anise and fragrant leaves when the fire boils, and stew for 30 minutes with minimum fire.
4. Stewed chicken with goose mushroom
Ingredients: Pleurotus ostreatus, chicken, oil, ginger, onion, salt, soy sauce and sugar.
Practice: clean the goose mushroom and tear it into small flowers for use. Dice chicken, blanch, put cold oil in a hot pot, pour in ginger slices, onion slices, stir-fry until fragrant, add salt, soy sauce and sugar, add appropriate amount of boiling water and goose liver mushroom and stew for about 30 minutes.
5. Roast dried bamboo shoots
Ingredients: dried bamboo shoots, pork belly, cooking wine, soy sauce, sugar.
Practice: soak dried bamboo shoots in advance, cut into small pieces, and stew them in a saucepan until soft. Stir-fry pork belly with cold oil in a hot pan, add cooking wine and soy sauce, stir-fry and color, add dried bamboo shoots, continue to stew for 1 hour, and finally sprinkle a little sugar to refresh.