Autumn and Winter Check-in Challenge After the winter solstice, these 8 home-cooked delicacies should not be missed, nourishing and maintaining health are the key.
Pork liver soup with spinach.
Preparation: spinach, pork liver, ginger, wolfberry, salt, sesame oil, cooking wine, starch, chives, white pepper, thick soup.
1. Wash the pork liver, cut it into thin slices, wash it in clean water, there is no blood oozing, the water can become clear, squeeze out the water and put it in a bowl, add an appropriate amount of salt, white pepper, starch, cooking wine, grasp it with your hands and marinate it for 20 minutes.
2. Add water to the pot and bring to a boil, put in the marinated pork liver slices, cook until it changes color, remove it, and rinse it with water. Pick and wash the spinach, add water to the pot and bring to a boil, add a small amount of salt and oil, put in the spinach and cook for 1 minute, remove and drain the water for later use.
3. Cut the green onion into chopped green onions and shred the ginger. Heat the oil from the pot, add the green onion and ginger and stir-fry until fragrant, pour in an appropriate amount of water, put in a thick soup treasure to boil, put in the pork liver, spinach, add the appropriate amount of salt, white pepper, put in a handful of wolfberries, turn off the heat after boiling, pour an appropriate amount of sesame oil and remove from the pot.
Pork bone soup with soybean and kelp.
Ingredients: Soybeans, kelp, pork bones, ginger slices.
Steps: 1. Clean the pork bones, blanch them in a pot under cold water, add ginger slices to remove the fish, skim off the foam after boiling, and then scoop up the pork bones to control the moisture.
2. Soak the kelp in advance and clean it after soaking. Soybeans are cleaned and soaked overnight in advance, then dried and set aside.
3. Put the pork bones, soybeans and ginger slices into the soup pot first, add enough water, boil on high heat first, and then turn to low heat and simmer for an hour.
4. When the time is up, add the kelp and continue to cook for 20 minutes. After the stew is done, add an appropriate amount of salt to taste, stir evenly and cook until the flavor is incorporated.
Coconut chicken soup. 
Ingredients: chicken, coconut, ginger slices, green onions, wolfberries, red dates.
How to do it:1Chop the chicken into small pieces and clean it, then blanch it in a pot under cold water, then add cooking wine, ginger slices and green onions to remove the smell, after boiling, skim off the foam, then remove and drain the water, and put it in a saucepan.
2.Open the coconut, take out the coconut meat and cut it into small pieces, put it in a saucepan, leave the coconut water for later use, clean a few red dates, and put it in together.
3.Add a piece of ginger to the saucepan, pour in an appropriate amount of water, and simmer over medium-low heat for two hours.
4.Finally, add an appropriate amount of salt to taste, sprinkle in a handful of cleaned wolfberries to garnish and enhance freshness, and you can eat it out of the pot.
Stir-fry the lettuce.
Ingredients: lettuce, minced garlic, millet spicy.
How to do it:1Wash the oily wheat cabbage, then pick it into small pieces for later use, then cut the minced garlic and millet spicy and prepare, then heat the oil in a pan, after the oil is hot, add the minced garlic and millet spicy and stir-fry until fragrant.
2.Then pour in the oil and wheat vegetables and stir-fry over high heat, then add an appropriate amount of salt to taste, and then continue to stir-fry evenly over high heat.
3.After frying until the wheat cabbage is broken, it can be eaten out of the pot.
Stir-fried pork fillets with chayote.
Ingredients: chayote, pork slices, garlic, ginger, light soy sauce, oyster sauce, dark soy sauce, salt, sugar, cooking wine, starch to taste.
Production Steps:1Prepare the ingredients. Peel the chayote, wash and slice it and set aside. Slice the pork, stir well with cooking wine and starch, and marinate for 10 minutes.
2.Stir-fried slices of meat. Pour the marinated meat slices into the pan and stir-fry quickly over high heat until the meat slices change color.
3.Stir-fried chayote. Pour the chopped chayote into the pan and continue to stir-fry over high heat. When you first start stir-frying, the inside of the pot may be relatively dry, do not add water at this time, chayote has a lot of water, and you can fry the juice of the ingredients after a while.
4.Flavouring. Add garlic slices and ginger slices to the pot, then add light soy sauce, oyster sauce and dark soy sauce and stir-fry evenly, and finally add salt and sugar to taste.
5.Remove from the pan. Remove the sautéed chayote slices and enjoy.
Lamb stew with sauerkraut.
Ingredients: mutton, sauerkraut, green onion, ginger, salt, cooking wine, etc.
Method: Wash the mutton and cut it into pieces, wash and shred the sauerkraut, and mince the green onion and ginger for later use.
Add water to a pot and bring to a boil, add mutton to blanch to remove blood foam, remove and set aside.
Heat oil in a pot, add minced green onion and ginger and stir-fry until fragrant, add mutton and stir-fry until it changes color.
Add cooking wine and stir-fry to remove the smell.
Add shredded sauerkraut and some water.
Bring to a boil over high heat, reduce heat to low and simmer for 30 minutes.
When the lamb is cooked through, add salt to taste.
Sauce fried squid. 
Ingredients: squid, green pepper, onion, red pepper, ginger and garlic, Pixian bean paste, salt, sugar, cooking wine, chicken essence
Method: 1. Prepare materials.
2. Clean the squid, cut the squid whiskers into sections, tear off the membrane of the squid body, and in turn, tilt the inside to the upper blade 45 degrees, cut out strips with 3-4mm intervals, remember not to cut off.
3. Turn the squid in the direction and continue to cut the strips at an angle of 90 degrees to the original cut strips.
4. Cut the squid into pieces of appropriate size, shred the green pepper and onion, slice the ginger and garlic, and cut the pepper into circles for later use.
5. After the water is boiled, blanch the squid and roll it to remove it.
6. Put in cold water and set aside.
7. Stir-fry the ginger, garlic and pepper in a hot oil pan until fragrant.
8. Add an appropriate amount of Pixian bean paste and stir-fry until fragrant.
9. Add the squid and stir-fry, add a little cooking wine.
10. Add the onion and green pepper and stir-fry evenly, turn off the heat, add an appropriate amount of salt, a little sugar, and chicken essence to taste, and then put it out.
Fried chrysanthemum with scallop mussels.
Ingredients]: a pound of chrysanthemum, mussels, scallops, a garlic, two dried chili peppers, refined salt, sugar, soy sauce, chicken powder.
Method]: Soak an appropriate amount of mussels and dried scallops in advance.
Artemisia chrysanthemum has 4 sections, and the stems and leaves are cleaned separately.
Blanch the stems and leaves separately for 20 seconds and 15 seconds respectively. Blanch the mussels for 1 minute.
Stir-fry garlic slices and chili peppers in a hot pan until fragrant.
Then add the chrysanthemum stems and stir-fry for 30 seconds, then add the chrysanthemum leaves and mussel conpoy and stir-fry.
Add salt, sugar, soy sauce and chicken powder and stir-fry evenly.