Xiu Heng Daphne

Material:
Daphne vegetables (1 hold)
Wolfberry (5 pieces)
Garlic ( 3 flap)

Seasoning:
Fish sauce (1.5ml)
Soy sauce (1.0ml)
Xiu Heng wine (2.0ml)

Practices:
Daphne leaves and soft root remain, hard root removed.
Put a little oil into wok; turn to medium fiery, sauté garlic to golden brown.
Put Daphne, sauté for few minutes. Add fish sauce, soy sauce and Xiu Heng wine, chinese wolfberry at the last. Dish to be served.


浓郁绍兴抄芫菜

材料:
芫菜 （一把）
枸杞 （五颗）
蒜末

调味料:
鱼露 （1.5ml）
生抽 （1.0ml）
绍兴酒 （2.0ml）

做法:
芫菜的叶和嫩垠要，硬垠去掉.
热锅, 放少许油待热, 中小火爆香蒜末至金黄色。
放入芫菜抄， 加入鱼露，生抽和绍兴酒， 枸杞放入待汁收干即可！！