Ingredients: half a duck, 3 tbsps of soy sauce, cooking wine 1 tbsps, a little spiced powder, three cloves of garlic, five slices of ginger, honey 1 tbsps, sugar, salt 1 tbsps (or not).

Practice:

1, wash the duck, control the excess water on the surface, and put the duck into the basin.

2. Add all the seasonings to the basin.

3. After mixing the seasoning, spread the duck all over and rub it repeatedly.

4. After repeated massage, put the duck into a fresh-keeping bag and put it in the refrigerator, and pickle it for one night.

5. Take out the salted duck the next day and wrap the leg bones at the tip of the wing with tin foil.

6. Put the duck on the grill and bake it in an oven preheated at 220 degrees for about 50 minutes. Take out the honey water diluted twice in the middle. Until the skin is golden and crisp.

Dongpo eggplant

Ingredients: 500g eggplant, pork fat and lean meat100g.

Seasoning: 50g of sugar, 5g of salt, 5g of soy sauce, 5g of soy sauce10g, 5g of cooking wine, appropriate amount of onion and ginger, a little chicken essence, and appropriate amount of chicken soup.

Practice:

1, prepare all the ingredients, wash the pork and chop it into minced meat.

2, eggplant cut square, cut the blade on it, don't cut it to the end.

3. Heat the oil in the pot, fry the eggplant until it is purplish red, and put it on the oil-absorbing paper to absorb the oil for later use.

4. Heat the wok to the oil, pour in the minced meat, stir-fry and change color, and add the onion and ginger to stir fry.

5, add soy sauce, soy sauce, cooking wine, sugar, salt.

6. Add the right amount of chicken soup and turn on the fire. Pour the soup on the eggplant.

7. Steam the eggplant in the steamer for 10 minute, take it out and cover the soup in the wok. Turn the eggplant upside down and set aside.

8. Add water starch to the soup and thicken it, then pour in sesame oil.

9. It is good to pour it on the eggplant.

Braised mushrooms with braised pork

Ingredients: 500g pork belly, 5 mushrooms, star anise 1 piece, 5 shallots, 3 slices of ginger and a little cooking wine.

Seasoning: soy sauce, soy sauce, salt, crystal sugar and chicken essence.

Practice:

1, pork belly is washed and soaked in water with a little cooking wine 10 to 20 minutes, then cut into small pieces.

2, put a small amount of oil in the pot, stir-fry the pork belly in a small fire.

3. Fry both sides, stir-fry the fat oil, and pour out the fried fat oil.

4. Add ginger slices, stir fry, pour in appropriate amount of soy sauce for coloring, and season with a small amount of soy sauce.

5. Add star anise, onion and appropriate amount of rock sugar, pour in boiling water without meat, boil it and turn to low heat for slow stew.

6. Wash the mushrooms and cut them into pieces.

7. When the meat is stewed to 80% maturity, add the mushrooms and stew them all the time.

8, stew until the meat is soft and rotten, when the soup is concentrated, add the right amount of salt and chicken essence to adjust the taste.

Fried bacon with Dutch beans

Raw materials: 250g of Dutch beans and 0/00g of bacon/kloc.

Ingredients: chicken essence, a little salt.

Practice:

1, tear off the ribs on both sides of the peas and wash them.

2. Blanch the peas in a boiling water pot.

3. Drain the blanched peas.

4. Soak the bacon in clear water for ten minutes, drain the water and cut into thin slices.

5. Heat the wok with high fire, pour in sliced bacon and stir fry for a while, then add a spoonful of water and cook for a while.

6. Add the peas and stir-fry for about 1 minute. Add a little salt and chicken essence before cooking. Because the bacon itself is salty, so put less salt. )

Tofu Omelet

Ingredients: 500g of old tofu, 50g of minced pork and 2 eggs.

Seasonings: chives, Jiang Mo, salt, allspice powder, chicken essence, white sugar, soy sauce, sesame oil, water starch, dry starch, clear water, and various seasonings.

Practice:

1, old tofu cut into large pieces, eggs, minced meat.

2, the eggs are scattered, and the tofu is first stained with dry starch.

3. Dry the starch and then dip the egg liquid.

4. Put the tofu in the pot and fry until golden on both sides.

5. After the oil is hot, stir-fry the minced meat until it becomes discolored.

6. Add Jiang Mo and minced chives and continue to stir-fry for fragrance.

7. Add soy sauce, spiced powder, sugar and salt and stir well.

8. Put the fried tofu into it.

9. Then add a proper amount of water and stew for a while, add chicken essence, sesame oil, wet starch, thicken the pan and sprinkle with chives.