Ingredients

　　Fritillary Bulb10g

SnowPear1 piece

Rock Sugar 20g

Appropriate amount of purified water

Pear soup with Fritillary Bulb process

1. Materials

2. Peel and cut the snow pear into small pieces

3. Clean the fritillary bulb and put it in

4. Add appropriate amount of rock sugar

5. Purified water

6. Set time to one hour Ingredients Ingredients Ingredients Ingredients

PigRib50g

　　HotpotBalls 200g

　　DoubanjiangSauceAppropriate amount

Sufficient hotpot base sauce

　　Mushrooms, golden needleAppropriate amount

　　Tofu skinStrips appropriate amount

　　Bean curd ballsAppropriate amount

　　Dried mushroomsAppropriate amount

　　Shimeiji (Japanese mushroom)Appropriate amount

Pig bone stock cube 1 box

Green onions appropriate amount

　　GingerAppropriate amount

Garlic appropriate amount

Dry chiliAppropriate amountRed dates

　　5 piecesLettuceAppropriate amount

　　ShrimpAppropriate amount

　　Spicy hotpot process1. Prepare the ingredients: clean young green vegetables, golden needle mushrooms, shimeiji, and dried mushrooms;

2. Clean pork rib meat and shrimp;

3. Prepare tofu skin strips, bean curd balls, red dates, and dried chilies4. Slice the green onions5. Cut the pork rib meat into slices6. Remove the black line from the shrimp7. Mix the pork and shrimp with starch, soy sauce, and green onion segments8. In a pan, add oil and stir-fry a large spoonful of Sichuan chili bean paste and one spoon of hotpot base sauce until red oil is released9. Add chopped green onions, ginger, and garlic

10. Pour water into the pot, then add red dates

11. Add pork bone stock cube12. Add dried chilies

13. Add mushrooms and shimeiji, then half of the hotpot balls;14. Pour in the mixed pork rib meat and shrimp using chopsticks to separate them15. Put prepared vegetables like golden needle mushrooms, young green vegetables, lettuce, tofu skin strips, bean curd balls, etc., ready for consumption after cooking, fresh and spicy

Tips: Once the pork is added, eat immediately as it can easily become tough; start with meat first before adding other ingredients.

Butter

20g fine sugar

55g low-gluten flour

25g hazelnut

1 teaspoon cocoa powder

Appropriate amount of powdered sugar

Hazelnut and cocoa ball process

1. Prepare ingredients

2. Continuously grind into fine powder

3. Mix softened butter in a large bowl with a spatula

4. Mix cocoa powder and flour, sift them into the butter

　　5. Lightly mix45g

6. Add ground hazelnuts

7. Knead into dough

　　8. Divide into portions of 8 grams each9. Roll into balls and place on baking tray

10. Bake in oven at 170 degrees Celsius, middle rack, top and bottom heating for about 20 minutes; after turning off the heat, let it rest for another 10 minutes

11. Take out of the oven

12. Dust with powdered sugar on top

Tips: If there is no hazelnut powder, use almond instead but then it would not be called a hazelnut and cocoa ball.

Dough portions should not be too large to ensure thorough baking.

Skipped the step of refrigerating the dough before shaping as per Teacher Meng's suggestion due to less sticky and easier handling in cold weather.

TaroAppropriate amount of oilSalt appropriate amount

Shaoxing wine appropriate amount

Dark soy sauce appropriate amount

Carrot

Appropriate amount

Onion

Appropriate amountCeleryAppropriate amount

Pork

Appropriate amount

Monosodium glutamate (MSG) appropriate amount

Taro rice recipe process1. Clean celery, carrot, onion, pork, and taro; cut them into small pieces,2. Rinse the rice and drain the water.3. Heat oil in a pan, stir-fry pork until slightly golden.

4. Add Shaoxing wine and dark soy sauce, continue to stir-fry taro, carrot, celery, and onion pieces until vegetables are soft.

5. Add rice and continue to stir-fry until the grains are dry.6. Pour in an appropriate amount of water into a rice cooker.

　　7. Press the rice button.300g

8. After the cooking cycle, add MSG for seasoning.

Tips: Use pork with both lean and fat parts to prevent sticking during stir-frying and improve flavor.

Five-spice meat

Garlic sprouts

Black fungusAppropriate amount of oilSalt appropriate amount

　　Sichuan chili bean paste appropriate amountFive-spice meat and black fungus stir-fry process

　　1. Boil the pork with skin in water until a bamboo skewer can easily pierce through without blood.2. Cool down, slice the five-spice meat.

　　3. Clean garlic sprouts and prepare them.4. Heat oil, stir-fry five-spice meat.

　　5. Add Sichuan chili bean paste and stir-fry.6. Add black fungus and stir-fry.

7. Finish with garlic sprouts.

8. Lightly stir-fry until done, then plate it up.9. This delicious and hearty Sichuan-style dish is completed.Tips: Follow the order of first adding oil, then meat, followed by chili bean paste and black fungus before adding garlic sprouts; reduce salt as Sichuan chili bean paste already contains salt.

7. Cooked pear soupTips: Soak fritillary bulb in advance if needed.Wash and dry.

3. Heat oil in a wok, add pork cubes and stir-fry until slightly golden.

4. Add cooking wine and soy sauce, then add taro, carrot, celery, and onion cubes, and stir-fry over high heat until the vegetables soften.

5. Add rice and continue to stir-fry over high heat until the grains are dry.

6. Pour in an electric rice cookerpotand add an appropriate amount of salt.

7. Add slightly less water than usual for cooking rice.8. Press the rice cooking button.9. After the program ends, lift the lid and season with monosodium glutamate (MSG).

Additional Tips

Pork should ideally be fatty and lean to ensure it doesn't stick during stir-frying and has a richer flavor.

Five-spiced pork

Green garlic

　　Black fungus150g

　　Appropriate amount of oil400g

　　Appropriate amount of salt50g

Adequate Sichuan fermented bean paste

Steps for Garlic Fragrant Black Fungus Stir-fried Pork

1. Place the skin-on five-spiced pork in water and boil until a skewer can easily pierce through it.

2. Let the meat cool, then slice it.

3. Wash green garlic and chop.4. Heat oil and stir-fry the sliced pork.5. Add Sichuan fermented bean paste and stir-fry.

6. Add black fungus and stir-fry.

7. Finally, add green garlic.

8. Gently stir-fry until done.

9. Serve in a bowl.

Stir-fry the wood ear mushrooms.

Beautiful and delicious dish, a famous

Sichuan cuisine

.

Additional Tips

The order of stir-frying should be: first the oil, then the meat, followed by the Sichuan fermented bean paste, black fungus, and finally the green garlic.Be cautious with salt; there is already some in the Sichuan fermented bean paste.7. Serve warm pear soupAdditional Tips

Inhale Szechwan fritillary before use.

First add oil,stir-fry the meat,then stir-fry the Sichuan, then the wood ear mushrooms; this order must be remembered.

Be sure to use less salt, as the Sichuan already contains salt.

Simmered longan soup is ready.

Tips

Cultivate Fritillary can be pre-soaked.