Stir-fried mushrooms with asparagus
Ingredients: asparagus mushrooms, shallots, salt, chicken essence
method
1. Cut the asparagus and mushrooms into sections
2: Heat the oil and sauté the asparagus for about 2 minutes
3: Pour the mushrooms together and stir-fry
4: Add salt, add some water and cover and cook for about 2 minutes
5: Sprinkle some chicken essence, green onion, out of the pot and pot
Sichuan braised duck
method:
1、 Wash the duck legs and chop them into small pieces;
2, line pepper, millet pepper, garlic, ginger cut separately;
3: Pour the appropriate amount of water into the pot, put the duck meat into the pot, pour the cooking wine, blanch the water and fish out.
4: Heat the oil, add ginger, garlic, peppercorns, sauté to bring out the aroma and add 1 spoonful of Pixian watercress sauce and fry the red oil.
5: Add the drained duck and stir-fry together, add cooking wine and a little salt, stir-fry well and add boiling water that has not been duck, simmer for about 15 minutes.
6: Cook until the duck can be poked in with chopsticks, then add the line pepper and stir-fry well, boil on high heat and add a little sugar to taste, when the soup becomes thick, you can turn off the heat.
Fish fragrant bitter melon shreds
Ingredients: Bitter melon, dried red pepper, green onion, ginger, garlic, bean paste, salt, sugar, monosodium glutamate, soy sauce, vinegar, sesame oil, cooking oil
1: Cut the ginger into strips, cut the dried red pepper into strips, mince the green onion, wash and cut the bitter melon into two halves, remove the melon and cut into strips, slice the ginger, cut the green onion into sections, and mince the garlic
2, boil water in a pot, boil the water and then add bitter melon shredded water, fish out the cold water, drain and plate
3: Heat the oil in a hot pan, sauté the shallots, ginger and dried red peppers, sauté the red oil with the bean paste, add soy sauce, sugar, salt, vinegar, chicken powder and minced garlic and stir-fry well
4. Pour the stir-fried seasonings on the bitter melon shreds, drizzle a little sesame oil and serve.
Steamed pomfret with bacon
Ingredients: 1 pomfret, 100 grams of sausage, 50 grams of kelp shreds, a little ginger, garlic, green onion, soy sauce, cooking wine, oyster sauce to taste.
Directions: 1: Wash the pomfret and cut three knives on the back of the fish on both sides.
2: Chop the ginger and garlic and mix with soy sauce, cooking wine and oyster sauce to make a sauce.
3: Place the pomfret underneath, sprinkle the sausage slices evenly on the plate, and add a little kelp shredded
4: Pour the sauce evenly over the fish and sausages.
5: Put the plate in the pot and steam for about 15 minutes on medium heat.
6: Open the lid, turn off the heat, sprinkle in the green onion, cover for about 1 minute and get out of the pot.