<h1 class= "pgc-h-arrow-right" > sweet and sour lettuce</h1>
Ingredients: 300 grams of young lettuce, minced green onion, minced ginger, white vinegar, salt, sugar, monosodium glutamate.
method:
1. Remove the roots and skin of the lettuce, wash and cut into pieces, blanch in boiling water, add salt and mix well.
2. Mix the minced shallots, ginger, white vinegar, salt, sugar and MONOS glutamate into a sweet and sour sauce, squeeze the lettuce out of the water, put it in a bowl, add the sweet and sour sauce, and marinate until it tastes good.
<h1 class="pgc-h-arrow-right" > Sichuan-flavored gluten eel segment</h1>
1, eel processed cleanly, cut into sections, salt, pepper, cooking wine, grasp well, marinate for 10 minutes and set aside;
2, eel water break, gluten blanched water, fish out for later;
3, pour oil into the pot, add ginger, garlic, onion, watercress sauce, hot pot base beyond the aroma, add water to boil, pour in green peppercorns;
4: Add eel and gluten, cook for 5-10 minutes, plate with parsley
<h1 class="pgc-h-arrow-right" > garlic duck palm</h1>
Ingredients: 300 grams of duck palms, green onion, ginger slices, minced garlic, red pepper slices, coriander leaves, salt, chicken essence, sesame oil, soy sauce, cooking wine, red oil
1. Scrape off the coarse skin and wash the duck paw; the rest of the materials are washed and prepared;
2、 Put the minced garlic, sesame oil, red oil and chicken essence into a bowl and mix into a sauce;
3: Put the pot on the fire, add the duck palm, part of the green onion, ginger slices and an appropriate amount of water, cook for half an hour until it is cooked, and put it out;
4: Put the duck palms into a bowl, add the rest of the shallots, ginger slices, red pepper slices, and the rest of the spices and mix well;
5: Move to the steamer and steam for 15 minutes until cooked thoroughly, remove it and put it on the plate, then pour in the sauce and mix well, sprinkle with coriander leaves.
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