Seasoning: soy sauce 10g, sugar 5g, rock sugar 3g, Chili sauce 15g, onion 5g, ginger 5g, cinnamon 2g, star anise 2g, red yeast 5g, salt 4g 1. Slaughter ducks, gut them and wash them;
2. Slap the onion and ginger loosely;
3. set fire to the pot and then pour water. After the water is boiled, add the duck, cook until the meat turns white, and remove the blood foam;
4. Then, pour water from the pot, add soy sauce, refined salt, sugar, Chili sauce, red yeast, scallion, ginger, cinnamon and fennel (star anise), boil with strong fire, add duck meat, boil again, skim off the floating foam, cover the pot, and simmer with slow fire until cooked;
5. Take out the excess soup, pour in the rock sugar crumbs, and continue to burn with medium fire to make the soup gradually thicken;
6. After the marinated duck is cooled, cut it into pieces and put it on the plate, and pour it with marinade. Spicy kelp silk making material: main ingredients: kelp (fresh) 150g.
Accessories: chicken breast 50g, pepper (green tip) 100g, coriander 10g.
Seasoning: Chili oil 30g, salt 2g, vinegar 10g, monosodium glutamate 2g, sesame oil 2g. Spicy kelp silk features: fresh and crisp, salty and slightly sour. 1. Wash kelp, cut into filaments and blanch with boiling water;
2. Cool the clean water and put it into the basin;
3. Cook the chicken breast and shred it for later use;
4. The pepper is pedicled, pitted and cut into filaments;
5. Pickling with salt, and squeezing out salt water;
6. Put shredded green pepper, shredded cooked pork and coriander stalks into the sea basin;
7. Add Chili oil, refined salt, vinegar, monosodium glutamate and sesame oil, mix well and plate. Spiced beef soup making materials: main ingredients: beef (ribs) 1500g.
Seasoning: 3 g of Amomum villosum, 5 g of star anise, 5 g of ginger 10, 5 g of cinnamon, 2 g of onion 10, 2 g of Amomum villosum, 2 g of pepper (dried red tip), 5 g of pepper 1 g of salt, 2 g of monosodium glutamate and 5 g of green garlic. 1. Cut beef tendon, wash it in cold water, blanch it thoroughly in boiling water pot, take it out and put it in clear water, take it out and drain it, put it in a casserole, add enough clear water, boil it, and skim off the floating foam;
2. Wrap star anise, cinnamon, cardamom, Amomum villosum, pepper, dried red pepper, onion and ginger in gauze, scald them in boiling water for a while, pick them up, put them in a beef pot, cover the pot, simmer the casserole with low fire for a long time until the beef is crisp and rotten, season with refined salt and monosodium glutamate, and sprinkle with minced onion and garlic. Making materials of spicy cabbage core: main ingredients: cabbage 600g, winter bamboo shoots 100g.
Accessories: Chili (red, sharp) 100g.
Seasoning: 5 grams of ginger, 5 grams of onion 10, 5 grams of cooking wine, 40 grams of vegetable oil, 3 grams of salt, 5 grams of sugar, 5 grams of monosodium glutamate 1 g, 5 grams of sesame oil and 8 grams of starch (peas). Characteristics of spicy cabbage: red and white, fresh and tender, spicy and refreshing. 1. Wash the cabbage, put it in a boiling water pot until it is 80% ripe, take it out and drain it, put it in a basin, add refined salt, knead it evenly, marinate it for 10 minute, squeeze out the water, cut it into thick shreds, and plate it.
2. Remove the roots and shells from the winter bamboo shoots, wash them and cut them into 5 cm long filaments. Pedicels and seeds of red pepper are removed, washed and shredded.
3. Wash the green onions and cut them into filaments. Peel fresh ginger, wash and shred.
4. Stir the wok over high fire, pour in vegetable oil, when it is 30% hot, add shredded red pepper, shredded onion, shredded ginger and shredded winter bamboo shoots, then add refined salt, white sugar, cooking wine and a little water, stir well, pour in pickled shredded Chinese cabbage after boiling, stir well, boil for 2 minutes and then pour in 15g water starch (starch 8g, water 7g). Ingredients: 500g of fresh shrimp, 5 dried peppers, shredded ginger 1 tbsp (1 5g), 2 tbsps of shredded onion (30g), oil 1 tbsp (15g), 2 tbsps of cooking wine (30ml) and soy sauce/kloc. Salt 1 teaspoon (5g) 1. Cut the shrimp from the back, remove the shrimp line, wash, add cooking wine and marinate 10 minutes. 2. Heat the oil in the pan over medium heat, add dried shredded pepper, minced garlic, shredded ginger and shredded onion and stir-fry until 70% heat, then add marinated shrimp and stir-fry for a while, then add sugar.