Practice: Jiang Dougan should be soaked in warm water in advance, and about two small pieces should be soaked. After soaking soft, wash it several times to drain the water, cut into pieces, clean the pork belly, cut into pieces and then cut into small pieces.
Put a proper amount of water into the pot, put chopped pork belly into the pot, add a few slices of ginger and a little rice wine, boil over high fire, skim off the white foam, then pick up the wok, add a little oil, add the old rock sugar, stir-fry the rock sugar until it melts, stir-fry the lemon until it is yellow, pour the meat into the pot, add excess vegetable oil into the wok, then add onion, ginger and garlic slices, and dry the pepper segments.
Pour in chopped beans and stir-fry for a while, then put 2 bowls of boiling water in the pot and add enough water at one time. When the water flow does not exceed meat and beans, add appropriate amount of salt, soy sauce and soy sauce, and simmer for about 40 minutes. After the pork belly is crisp and rotten, add a little monosodium glutamate and stir well.
Ingredients for vegetable dumplings: 1 large bundle of vegetables, 1 bowl of dumpling stuffing, 1 ginger, 1 onion, 1 spoon of salt, 2 soy sauces, 1 spoon of oil consumption, 1 spoon of spiced powder. Practice: Add shredded ginger, onion, 2 soy sauce, 1 tablespoon oil consumption, 1 tablespoon spiced powder and 1 egg white into the dumpling stuffing, mix well and marinate for 10 minute. Prepare 2 bowls of wheat flour in advance, put them into a basin, drain a little water several times, knead them into smooth dough, and relax for about 15 minutes.
Clean vegetables, soak them in water for 5 minutes, then take them out, squeeze them out and chop them up. Put it in a pot, add the pickled dumpling stuffing and mix well with salt. The loosened dough is kneaded into strips again, cut into small doses, rolled into dumpling skins, and stuffed into jiaozi.
Add a proper amount of water to the pot. When the water boils, sprinkle some salt into the jiaozi and add salt. In order to prevent glutinous rice balls from sticking to the pot, turn the back of the spoon clockwise along the pot, boil it in cold water for two more times, and boil it.
Fried duck with pepper: domestic duck, pepper, ginger, garlic, soy sauce, soy sauce and rice wine. Practice: Prepare a domestic duck in advance. After cleaning the domestic ducks, chop a small piece. Head.
Chop the cooked goose into a pot, add a little wheat flour and stir for a few minutes, then add clean water to wash it several times, so that it is easier to remove the residue and blood from the goose. Two green peppers, one ginger and garlic. Wash the green and red peppers, cut them into sections with an oblique knife, and cut the onion and ginger into small pieces.
Heat the goose without oil, then put the goose into the pot, fry until the water content of the goose decreases and the oil gradually emerges, then add the onion and ginger and stir fry again. After stir-frying, add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of seafood soy sauce, add a little rice wine and stir-fry until the goose changes color, and add water to the goose. Then cover the pot and simmer for 40 minutes after the red is boiled. After the juice is collected by high fire, pour in the pepper section, add a little salt and stir fry 1 min. Turn off the fire and take off the pot.