Very nutritious 3 kinds of food, worth eating some, supplement nutrition, moisturize the skin!

Hara: 3 kinds of food that are very nutritious, worth eating, supplement nutrition, moisturize the skin!

Ginger stewed duck stew

Ingredients: 1/2 duck; Fresh ginger 3 two; Qing; Red pepper to taste; Shallot segments; garlic flakes; Edible oil; Salt; Sugar; Pixian bean paste; Cooking wine; Rock sugar; monosodium glutamate

method

1: Wash the duck and chop it into small pieces (not too big, probably slightly larger than the thumb tip

2: Wash all the fresh ginger and green and red

3: Slice

4: Prepare shallots, garlic slices and Pixian watercress

4: Cut the green and red peppers into horseshoe shapes, cut the green onion into sections, slice the garlic, and prepare all kinds of ingredients

5, a little oil in the pot, a little bit can be (you can also do not put oil dry frying, because the duck itself will produce a lot of water and oil).

6: When the oil temperature is 50% hot, add the green onion and garlic slices and simmer the aroma

7: Then pour in the duck cubes and stir-fry

8: When sauté until the flesh begins to turn white, pour in three tablespoons of cooking wine

9: Stir-fry evenly

10, a spoonful and a half pi county watercress

11: A spoonful of soy sauce

12: 5 grains of rock sugar

13.

14: Cover the pot, reduce the heat and start simmering

15.

16, uncovered, the soup becomes thicker, the duck meat is almost stewed
.
Put the ginger slices in and continue simmering for three or five minutes
.

17: Finally, add the green and red pepper segments, flip it slightly and serve
.
Hairy blood

Ingredients:

1 piece of duck blood, 1 piece of eel, 1 fat intestine 150 grams

Accessories:

Soybean sprouts 300 g, yellow throat 200 g, tripe blinds 200 g, lunch meat 200 g, lettuce 250 g, bitter lettuce 250 g

Seasoning:

5 g salt, 5 g peppercorns, 20 g dried chili peppers, 15 ml cooking wine, 1 green onion, 45 ml vegetable oil, 800 ml of broth

Make:

1: Cut the duck blood and lunch meat into 1cm thick and 4cm square pieces
.
After the eel is slaughtered, rinse with clean water and cut into 5 cm long pieces
.
Wash the white blinds and cut them into comb-shaped filaments
.
The yellow throat is cut into small 5 cm long segments
.

2: Break off the root and wash the soybean sprouts
.
Cut the dried peppers into 1 cm wide segments with scissors
.
Cut the green onion into shredded and set aside
.
Wash and chop the shallots
.

3: Put an appropriate amount of hot water in the pot, boil over high heat, add duck blood slices, eel segments, yellow throat segments and white louver silk and boil for about 2 minutes, remove the crust, remove the weeds, and drain the water
.

4: Lettuce, wash the lettuce and put it into the bottom of the pot, put 1 tablespoon (15ml) of oil in the pot, add the green onion shreds to fry until it is 50% hot, then add the soybean sprouts and 1/2 teaspoon (3g) of salt and stir-fry for about 3 minutes, and then put it into the basin as a base dish
.

5: Put the Chongqing hot pot base into the pot, stir-fry on high heat, add Shaojiu and chicken soup, add duck blood slices, eel segments, yellow throat segments and white blinds after boiling, lunch meat, boil again and continue to cook for 5 minutes, then put into the
basin.

6: Pour the remaining oil (2 tablespoons, 30ml) into the pot, when it is 40% hot, put in the dried peppers and peppercorns, turn the heat down and slowly fry the aroma, and finally pour into the basin and sprinkle the minced garlic
.
Mushroom roasted peas

Ingredients: 400g mushrooms, 80g peas, 4g green onions, 2g dried chili peppers, 1 spoonful of oyster sauce, 2 spoonfuls of soy sauce, 1 spoonful of sugar, salt, water starch, vegetable oil

Preparation steps:

1.
Prepare the ingredients: soak the mushrooms in water and wash them, then remove the stems, cut them into small slices, and soak the peas in water to
clean.

2, boil water and add the right amount of edible salt to it, put the mushroom inside to blanch the water, and then continue to cook for about two minutes, turn off the heat, fish it out and rinse it with water
.

3: After the wok is heated, put the cooking oil, and then put the pepper and green onion down to the inside, put the mushrooms and peas under the pot, add 100g of water to the inside and stir-fry
.

4, probably wait until the soup is about to dry, the peas are already cooked at this time, and then we change to a low heat for seasoning, add oyster sauce, sugar, salt, soy sauce into the stir-fry, and finally the water starch can be plated
.

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