1. Peel ginger for later use.

2. Put the right amount of oil in the pot.

3. Add chopped duck meat and stir fry to get oil.

You can see that both sides of the duck are slightly yellow.

5. Put in a prepared beer.

6. Add peeled and squashed ginger into beer; Cut the dried peppers and put them in. Add appropriate amount of soy sauce, bring to a boil with high fire, and simmer for 20-30 minutes.

After 7.20-30 minutes, you can see that the soup has become very thick and you can collect the juice on the fire. The dish is out of the pot.

Second, Nanchang snail

1. Peel ginger and cut garlic into pieces.

2. Put oil in the pot and heat it.

3. Garlic seeds suddenly smell.

4. Dried peppers are thin and fragrant.

5. Add snails and stir fry.

6. Add soy sauce and stir fry.

7. Add appropriate amount of water and bring to a boil. Add ginger, perilla, fragrant leaves and appropriate amount of sugar. Simmer until there is a small amount of soup.

Third, crucian carp steamed eggs.

1. Slaughter fresh crucian carp, scrape scales, remove gills, intestines and wash.

2. Put the fish's head, tail and middle part into a bowl, add proper amount of refined salt and cooking wine to marinate slightly.

3. Marinate the fish for a while, add 15g onion and ginger (pat pine), and steam in a cage over high fire. 4. Take out the steamed fish, remove the onion and ginger, take out the fish head and tail, and pour out the soup for later use.

5. Pick out the fishbone and fishbone, and reserve the fish body.

6. Add 300 ml of water and fish soup to the egg white, then add monosodium glutamate and refined salt and mix well.

7. Take a large soup bowl, pour half of the egg liquid, steam it in a cage, take it out, and then put it into the chopped fish.

8. At both ends of the fish, it looks like a complete fish with a head on one side and a tail on the other.

9. Pour the other half of the egg liquid, steam it in a cage and take it out (this step makes the crucian carp in the steamed egg covered with egg white, only the head and tail are exposed, if this step is omitted, the crucian carp will float on the egg white).

10. Sprinkle 5g chopped green onion and drizzle with sesame oil.

Fourth, stewed pork ribs with potatoes.

1. Marinate the ribs with appropriate amount of sauce, salt, soy sauce, oil consumption and cooking wine 15 minutes.

2. Peel and slice potatoes.

3. Stir-fry the sliced ginger and garlic in hot oil, stir-fry the ribs until they change color, then add the potato pieces, stir-fry them for a few times, pour in boiling water, then boil them over high fire to make them stew over medium fire until the potato powder becomes soft and the juice is collected over high fire.

Five, spicy feet

1. Wash pig's feet and chop them into small pieces. Boil warm water in the pot, add pig's trotters and cook for about ten minutes.

2. Take out the trotters, rinse them with cold water and drain them for later use.

3. Heat two spoonfuls of oil in the pot, stir-fry the trotters on low heat, and stir-fry slowly until the skin is slightly yellow.

4. Put a spoonful of oil in the pot, add 1 onion, 5 slices of ginger, 4 cloves of garlic, pepper, tsaoko, fragrant leaves, clove, fennel, licorice, cinnamon and dried hawthorn into the cold oil, and stir-fry with low fire until fragrant.

5. Take another pot, put spices and pig's trotters into the pot, and add cooking wine, soy sauce and water.

6. Continue to cook 15 minutes after the fire is boiled, and turn to low heat to cook until the soup is thick and only half is left.