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Bamboo fungus stewed with day lily

Ingredients: 130 grams of lean pork, 120 grams of soaked day lily, 90 grams of soaked bamboo fungus.

Seasoning: appropriate amounts of salt and chicken essence, a little cooking wine, ginger slices and peppercorns.

Method: 1. Wash and cut the bamboo fungus, day lily and lean pork and set aside.

2. Pour water into the casserole, boil, add pepper, ginger, lean pork, day lily, bamboo fungus, pour in cooking wine and stir evenly to remove the fishy smell. After boiling, simmer over low heat for about 20 minutes, add salt and chicken essence to season, and then simmer over high heat for a while until the soup is delicious.

3. After turning off the heat, scoop out the stew and put it into a soup bowl.

Sydney Pear, Fig and Partridge Soup

Ingredients: 1 pear, 200 grams of partridge, 20 grams of figs.

Seasoning: salt, chicken essence, cooking wine, and a little ginger slices.

Method: 1. Remove the core of half a snow pear, wash and cut into pieces, wash and cut into pieces of partridge, boil water, pour in partridge pieces, boil the blood, remove and set aside.

2. Pour clean water into the casserole, boil, add figs, ginger slices, partridge pieces, and pour in cooking wine to enhance the flavor. After boiling, simmer over low heat for 40 minutes until the ingredients are soft, pour in the pear pieces, continue to cook for about 15 minutes, add salt and chicken essence to taste, and cook for a while until the soup tastes delicious.

3. After turning off the heat, pour the cooked soup into a soup bowl.

Kiwi and Tremella Soup

Ingredients: 70 grams of kiwi fruit, 100 grams of water-soaked white fungus.

Seasoning: 20 grams of rock sugar, appropriate amount of powder.

Method: 1. Wash the white fungus and cut it into small pieces, peel the kiwi and slice it, pour an appropriate amount of water into the pot and boil it, add the powder, stir the white fungus evenly, boil it until it boils, take out the white fungus and drain it for later use.

2. Add appropriate amount of water to the pot, bring to a boil, put in white fungus, cook over low heat for 10 minutes, add kiwi, add rock sugar, cook until dissolved to make the taste more even.

3. Add the cooked sweet soup and put it in a bowl.

Olive and white radish pork rib soup

Ingredients: 300 grams of pork ribs, 300 grams of white radish, 25 grams of green olives.

Seasoning: appropriate amounts of salt and chicken essence, a small amount of cooking wine, ginger slices and chopped green onions.

Method: 1. Wash the white radish and cut into small pieces, wash the ribs, wash the green olives, boil the water, put in the ribs, cook for a while, and remove from the water after removing the blood.

2. Heat water in a casserole, add spareribs, green olives, ginger slices, and cooking wine to enhance the flavor. After boiling, simmer for about 1 hour over low heat until the ingredients are soft. Add white radish cubes, simmer for about 20 minutes over low heat, then add salt and chicken stock to taste.

3. After turning off the heat, pour the cooked soup into a soup bowl and sprinkle with chopped green onions.