Roasted duck leg in sauce Ingredients: 2 duck legs, 65438+ 0 spoon of fermented soybean, onion, ginger, garlic, star anise, dried pepper, pepper, fermented wine, soy sauce and salt. Practice: 1. First, cut the duck leg with a knife, slice the ginger, knot the onion and cut the garlic into sections. 2. Pour oil into the pot, add duck legs, fry until golden on both sides, and serve. 3. Leave the bottom oil in the pot, add a small amount of fermented soybean, dried Chili and stir-fried Chili, then add half a pot of water, pour in a proper amount of soy sauce and distiller's grains, add ginger, onion, garlic and star anise, and bring to a boil. 4. Then put the duck leg into the pot, cover the pot, cook for 40 minutes with slow fire, and then add a spoonful of salt to taste.

Oil-consuming fish practice: 1. Fish cleaning. Cut the fish into larger pieces with an oblique knife and distribute the fish evenly. Put the fish in a bowl, add onion roots and ginger slices, add a little salt and rice wine, and marinate evenly for 30 minutes. 2. Spread a small amount of fresh ginger slices on the bottom of the basin, put the fish on it, put a small amount of fresh ginger slices and onion root segments on it, sprinkle some lobster sauce on the surface, and steam it in the hot pot for 8 minutes until the fish is cooked ~ very appetizing menu. Take time to cook at home, and the whole family will have a good time.

Stewed chicken wings in three sauce: 1. Wash the chicken legs, cut several knives on both sides, add appropriate amount of rice wine and salt and marinate for half an hour. 2. Wash potatoes, sweet potatoes, carrots, sweet peppers and garlic and cut into pieces. 3. Gradually adjust the sauce: use 3 tablespoons of oil, 2 tablespoons of soy sauce, 2 tablespoons of tomato sauce, soy sauce 1 tablespoon, honey water 1 tablespoon, rice wine 1 tablespoon, salt 1 tablespoon, and mix well. The so-called three juice is ready. You can consider adjusting the seasoning according to your own taste. 4. Pat, add oil to the pot and burn oil. Stir-fry all the hot pot side dishes twice. 5. Just drain less than half of the vegetables, spread the pickled chicken legs on the wall, cover them, and simmer 10min. 6. Then spread the fried juice on the chicken leg, cover it, simmer for 5 minutes on low heat, collect the juice, stir fry twice and serve.